Ingredients 1/3 Cup Olive Oil 1 Medium Yellow Onion, diced 2 Stalks Celery, chopped 1 Small Carrot, chopped 2 Cloves Garlic, minced 1 14 oz Can Whole Plum Tomatoes, with juice 6 Cups Vegetable Broth of Water 1 15 oz Can Chickpeas, undrained ½ lb Fusilli or Ziti Pasta, cooked al dente Sea Salt and Freshly Ground Black Pepper, to taste ¼ Cup Chopped Fresh Flat Leaf Parsley Method Heat the oil in a large saucepan or soup pot over medium-high heat and sauté the onion, celery, and carrot, stirring occasionally, for 3 minutes, or until onions are just translucent. Add the garlic and sauté 1 minute, or until lightly golden. Coarsely chopped the tomatoes and add with their juice to the saucepan. Add the broth or water and bring it to a boil. Cover, reduce the heat to low, and simmer for 20 minutes. Add the chickpeas and cooked pasta, stir to combine, and simmer for an additional 3 to 5 minutes, or until all ingredients are heated through. Season the soup with sea salt and pepper. Stir in the parsley and serve hot with thick slices of dense bread. |