Pasta and Chickpea Soup

• 10 ounces small macaroni pasta
• 2 tablespoons extra virgin olive oil, plus extra for the pasta
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 large sprigs rosemary, finely chopped, plus extra to garnish
• 1 teaspoon chili flakes
• 2 (14 ounce) cans chopped tomatoes
• 4 14 cups vegetable broth
• 2 (14 ounce) cans chickpeas, drained
• 2 tablespoons balsamic vinegar
• salt and pepper
• vegetarian parmesan cheese, shavings, to serve

1. Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions.
2. Drain, toss in a little oil (to stop sticking) and set aside.
3. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes.
4. Stir in the rosemary and chili flakes and cook for a further 2 minutes.
5. Tip in the tomatoes, broth, chickpeas and a pinch of salt and a grinding of black pepper.
6. Simmer gently for 20 minutes until thickened.
7. Stir in the vinegar and pasta and serve.
8. Or to freeze:.
9. Remove from the heat.
10. Cool completely, then ladle into freezer bags or containers.
11. Freeze for up to 2 months.
12. Defrost overnight, then reheat on the stove top and simmer for 2-3 minutes.
13. Add a little boiling water if necessary, to loosen the soup.
14. Serve with Parmesan shavings and garnish with rosemary sprigs.

macaroni pasta, extra virgin olive oil, onions, garlic, rosemary, chili flakes, tomatoes, vegetable broth, chickpeas, balsamic vinegar, salt, vegetarian parmesan cheese

Taken from www.food.com/recipe/pasta-and-chickpea-soup-414493 (may not work)