"About 30 Minutes" Chickpea and Pasta Soup with Rosemary

This soup is in regular rotation around here. The extra step of pureeing some chickpeas does add an extra set of dishes to the clean-up, but is worth the step as it helps thicken the broth.

"About 30 Minutes" Chickpea and Pasta Soup with Rosemary
Sunday Soups

1 c leeks, chopped
1 carrot, peeled and sliced
3 tsp salt, divided
1 bay leaf
1/2 tsp thyme, dried
1 14.5 oz can diced tomato
4 c water or stock

1 15 oz can chickpeas, drained
1 c small pasta
2 tsp rosemary, chopped
3 oz baby spinach, chopped

Put water or stock in a pot. Add leeks, carrot, 2 tsp salt, bay leaf, thyme, and tomatoes. Bring to a boil. Lower heat and simmer 10 minutes. Strain stock into a large bowl, and return strained stock to the pot. It should yield 4 c liquid; if not, add enough water to equal this amount.

Puree 1/2 c chickpeas with 1/4 c water in a blender. Add the pureed chickpeas, pasta, rosemary, and remaining 1 tsp salt. Bring to a simmer and cook until pasta is al dente. Add more water if necessary.

Add spinach and cook 1 minute, until wilted.

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