Vegetarian

Golden Chickpea Soup

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This is a warming, nutritious soup for the winter that will surely become a family favorite!

6 cloves fresh garlic, crushed
1-2 tablespoons olive oil
6 cups water or vegetable broth or unsalted chicken broth
2 cans (1 pound each) chickpeas, drained
1 large Spanish onion, chopped
2 medium carrots, peeled and diced
2 tbs chopped fresh Italian parsley
2 bay leaves
2 bay leaves
4 ounces ziti or tube pasta (about 1.5 cups)


<p>Saute garlic,for about 30 seconds, in olive oil.</p> <p>Add all the remaining ingredients, except the pasta, to the pot. Bring to a boil, then reduce heat to simmer for 30 minutes. Remove the bay leaves from the soup, and discard.</p> <p>Remove 4 cups of the soup and blend in a blender, 2 cups at a time to avoid overfilling the blender container.</p> <p>Add the pasta to the soup remaining in the pot and simmer until the pasta is al dente. (Be careful not to overcook as the pasta will<br /> continue to soften in the hot soup.) Add the 4 cups of blended soup and heat through.</p> <p>Ladle the soup into individual serving bowls, and serve hot. Yield: 9 servings.</p>