Pasta & Chickpea Soup (Pasta e ceci)

http://www.eatingwell.com/recipes/pasta_chickpea_soup_pasta_e_ceci.html

From EatingWell:  January/February 1994

This thick soup is full of chickpeas, tomatoes, fresh rosemary and pasta. Convenient pantry items makes it the perfect solution for harried weeknights.

6 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 cloves garlic, finely chopped
• 1 14-ounce can plum tomatoes, drained
• 1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried
• 2 15-ounce cans reduced-sodium beef broth
• 2 cups water
• 2 19-ounce cans chickpeas, rinsed, divided
• 6 ounces whole-wheat elbow macaroni, or cavatappi
• 1/2 teaspoon freshly ground pepper
• 1/3 cup grated Pecorino Romano, or Parmesan cheese

Preparation

1. 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 tomatoes with a fork or potato masher. Pour in broth and water; bring to a simmer over medium heat.
2. Meanwhile, mash 1 cup chickpeas in a small bowl with a fork or potato masher. Stir the mashed chickpeas, pasta and pepper into the tomato-broth mixture. Simmer, uncovered, until the pasta is tender, 8 to 10 minutes or according to package directions. Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, remove the sprig. Serve the soup with a sprinkling of grated cheese.

Nutrition

Per serving : 319 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 5 mg Cholesterol; 53 g Carbohydrates; 15 g Protein; 10 g Fiber; 394 mg Sodium; 412 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 1/2 starch, 1 lean meat