HOW TO MAKE
Ingredients – ¼ cup olive oil extra virgin – 1 medium onion finely diced – 2 carrots peeled finely diced – 2 stalks celery leaves removed and finely diced – 2 cloves garlic minced – 1 14 ounce can chickpeas, drained and rinsed – 1 14 ounces canned whole tomatoes, hand crushed – 7- 8 cups stock vegetable or chicken low sodium (I used my homemade chicken broth) – 1 tablespoon finely chopped fresh rosemary or dried rosemary if you can't get fresh – 2 bay leaves – 1 cup dried ditalini pasta or another type of small pasta – salt and pepper to taste – extra olive oil for drizzling
The pasta does absorb all of the liquid, so if you are planning to make extra to eat throughout the week, cook the pasta on the side. I’m not a fan of mushy pasta reheated in a soup. IF you don’t mind mushy pasta, go ahead and store the pasta in the soup and thin it out with extra broth when you reheat.