Tuscan Pasta and Chickpea Soup

By á-3209

Ingredients

• 1 tbs olive oil
• 1 1/2 tsp marjoram leaves
• 1/2 tsp rosemary, chopped
• 1 clove garlic, chopped
• 2 cans chickpeas, drained and rinsed
• 2 1/2 cups chicken broth
• 1 can diced tomatoes, undrained
• 1 cup water
• 1 cup cooked ditalini pasta
• 1 bag baby spinach or defrosted box spinach drained

Preparation

Step 1

Heat olive oil with marjoram, rosemary and garlic in large saucepan over low heat, do not brown garlic

Stir in chickpeas, broth, tomatoes and water

Bring to boil over medium high heat

Reduce and simmer 20 minutes

Puree 1/2 mixture in blender; return to saucepan and stir in pasta and spinach; drizzle with EVOO (optional)