Chickpea and Pasta Soup

• 1 (15 1/2 ounce) can chickpeas, rinsed
• 5 cups low sodium chicken broth
• 12 cup canned diced tomato, undrained
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons extra-virgin olive oil
• 1 large garlic clove, minced
• 1 teaspoon chopped fresh rosemary
• crushed red pepper flakes, a pinch (to taste)
• 14 teaspoon salt, to taste
• fresh ground pepper
• 12 cup ditalini or 12 cup tubetti pasta

1. Combine chickpeas, broth, tomatoes, 2 tablespoons oil, garlic, rosemary, and crushed red pepper in a large Dutch oven or soup pot.
2. Bring to a boil over high heat.
3. Decrease heat to med-low and simmer for 20 minutes.
4. Transfer half the soup to a blender or food processor and process until smooth.
5. Return the pureed soup to the pot; season with salt and pepper.
6. Bring to a boil over high heat.
7. Add pasta and cook, stirring often to prevent it from sticking to the bottom, until the pasta is just tender, about 10 minutes.
8. Drizzle 1/2 teaspoon oil over each serving and serve immediately.

chickpeas, chicken broth, tomato, extravirgin olive oil, extravirgin olive oil, garlic, rosemary, red pepper, salt, fresh ground pepper, ditalini

Taken from www.food.com/recipe/chickpea-and-pasta-soup-476464 (may not work)