Tuscan Chickpea Soup

[vegelady]

     Remember the more Rosemary you put in the saltier it will taste - so take it gently...

     Ingredients:

     One and a half pints vegetable stock
     1/4 teaspoon rosemary
     1 tablespoon tomato puree
     400g (ish) Passatta or 1 tin tomatoes
     1 tin chickpeas (drained)
     4 tablespoons olive oil
     3 cloves garlic
     2 ounce soup pasta (any small pasta will do - tiny macaroni works well)



     Directions:


     Make vegetable stock and put rosemary and tomato puree in jug with it.
     Blend chickpeas and passatta/tomatoes together so you get a smoothish mixture.

     Fry garlic in olive oil for 30 seconds, then add the stock mixture and chickpea mixture to it.

     Bring to boil, cover and simmer for five minutes.

     Add pasta, stir, cover and simmer for 10 minutes, stirring occasionally to separate the pasta.
     Season to taste..

     Est voila!!
     Serve with ciabatta bread, or whatever comforts you most;)