Italian Herb & Chickpea Soup



  • 2 T minced garlic

  • 2 leeks, thinly sliced

  • 3 T organic extra virgin olive oil

  • 1 can diced tomatoes

  • 2 cups cooked chickpeas or 1 can chickpeas (drained and rinsed)

  • 1 T rosemary

  • 2 T fresh basil, chopped

  • 2 T fresh parsley

  • 6 cups vegetable broth

  • 1/3 cup lentil or rice pasta

  • Salt and pepper 

Heat the olive oil over medium-high heat in a large saucepan. Add the garlic and leeks and saute until golden. Add tomatoes and rosemary. Simmer for 3 to 4 minutes, stirring constantly.

Stir in chickpeas, basil, parsley and broth. Bring to a boil. Add pasta and cook 6 - 7 minutes, or until the pasta has reached the desired tenderness.

Remove the soup from heat. Season to taste and serve hot.