Title: Pasta & Chickpea Soup
Categories: Vegetarian Lacto Pasta Soup
Yield: 6 Servings

2	ts	Olive oil
2		Garlic cloves; finely chopped
1	cn	Plum tomatoes (14-oz) drained
1	lg	Sprig fresh rosemary or
1 1/2	ts	Crushed dried rosemary leaves
2	cn	Vegetable broth (14 1/2 oz)
2	cn	Chickpeas; drained and rinsed (19 oz each)
6	oz	Macaroni or cavatappi
1/2	ts	Pepper; or to taste
1/3	c	Pecorino romano or parmesan cheese; grated

Heat oil in a large pot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes, crushing tomaotes with a fork or potato masher. Pour in vegetable broth and 2 cups water; bring to a simmer over medium heat.

Meanwhile, in a small bowl, mash 1 cup of teh chickpeas with a fork or potato masher. Stir the mashed chickpeas into the tomato-broth mixture, along with macaroni or cavatappi, and pepper. Simmer, uncovered, until th epasta is tender, 5 to 12 minutes. Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, retrieve the sprig. Serve the soup with a sprinkling of grated cheese. Makes about 9 cups, serves 6.

Per serving: 340 cal; 16 g prot; 7 g fat; 54 g carb; - 790 mg sod; 4 mg chol Adapted from Eating Well/Jan-Feb 94/MM by DEEANNE

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