cauliflower, pasta and chick-pea soup

By momofsixplus1

Ingredients

• 2 tablespoons olive oil
• 2 cups 1/2 inch chunks well-scrubbed potatoes( about 12 oz)
• 1 large onion, halved and cut in thin stripa(1 cup)
• 2 tsp minced garlic
• 3 cups small cauliflower florets(from 1 small head)
• 4 cups each chicken broth and water
• 1 can(16oz) whole tomatoes in juice, drained and cut in small pieces
• 8 oz orecchiette or small shell-shaped pasta( about 2 cups)
• 1 cup canned chick-peas( rinsed and drained)
• fresh ground pepper to taste

Preparation

Step 1

heat oil in 3 qt pot over medium heat. add potatoes, onion and garlic. cook 4 minutes or until onion is translucent.

add cauliflower and cook 2 more minutes. add broth, water, tomatoes, pasta and chick-peas.

bring to a boil, reduce heat, cover and simmer 15 minutes, stirring occasionally. until pasta is firm-tender.

season with pepper

makes six 2 cup servings