Chickpea and Pasta soup

By mack

Ingredients

• 1/4 cup each: chopped onion, cubed zucchini
• 6 cloves garlic minced
• 1 tsp each dried rosemary and thyme
• 1 tsp red pepper flakes
• 4 cups canned vegetable stocks
• 1 can each, 15(oz) no salt added stewed tomatoes or fire roasted tomatoes, and chick peas rinsed, drained
• 1 cup 4(oz) uncooked pasta
• salt to taste
• 2-3 tsps lemon juice

Details

Servings 6

Preparation

Step 1

Saute onion. zucchini and garlic in lightly greased large saucepan for 5 minutes, stir in herbs and red pepper, cook about 1 minute longer. Add stock, tomatoes and chick peas, heat to boiling. Reduce heat and simmer, covered 10 minutes. Heat soup to boiling and add pasta. reduce heat and simmer, uncovered, until pasta is al dente, about 8 minutes, season to taste with salt and lemon juice.