Italian chickpea soup pasta a Chessie quick version ingredients one caned chickpeas drained and rinsed half cup small pasta deini or elbow 2 cups vegetable broth one clove garlic minced 1 Tes olive oil teasp Rosemary salt and black pepper to taste instructions heat olive oil in a pot sauté garlic for 30 seconds add chickpeas broth Rosemary salt and pepper bring to a boil stir in pasta and cook until Al Dente serve hot with extra olive oil and parmesan on top
