Tuscan Chickpea Soup with Sun-Dried Tomatoes and Rosemary
From Supermarket Vegan, by Donna Klein

This hearty soup is a meal in itself accompanied with lots of crusty Italian bread and a tossed green salad. For a delicious first course, omit the pasta. Alternatively, for a more substantial main dish, double the amount of pasta.

Ingredients:

2 tablespoons extra-virgin olive oil
2 cups chopped onions
1/2 cup chopped carrot
6 large cloves garlic, finely chopped
2 (14-ounce) cans (3-1/2 cups) low-sodium vegetable broth
1 to 2 cups water
2 (15-ounce) cans chickpeas, rinsed and drained
1/2 cup drained oil-packed sun-dried tomatoes, chopped, 1/2 tablespoon marinade reserved
2 teaspoons dried rosemary
1 large bay leaf
1/2 teaspoon salt, or to taste
1/4 teaspoon crushed red pepper flakes, or to taste (optional)
Freshly ground black pepper, to taste
1 cup small elbow macaroni or similar pasta (4 ounces), preferably whole wheat, cooked according to package directions until just al dente, drained
1/4 cup chopped fresh basil or flat-leaf parsley (optional)

Instructions:

In a medium stockpot, heat the oil over medium heat. Add the onions and carrot and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, 1 cup water, chickpeas, tomatoes and reserved marinade, rosemary, bay leaf, salt, red pepper flakes (if using), and black pepper; bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, 10 minutes, stirring occasionally. Remove and discard the bay leaf.

Working in batches, as necessary, transfer the soup mixture to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Return to the pot and add the cooked macaroni and basil (if using); cook over low heat, stirring occasionally, until heated through, about 3 minutes, adding additional water if a thinner consistency is desired. Serve hot.

Yield: 6 servings

Nutrition per serving:

Calories: 327
Protein: 18g
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Carbohydrate: 48g
Dietary fiber: 4g
Sodium: 519mg

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