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Tuscan Chickpea Soup


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1/2 cup uncooked ditalini (very short tube-shaped macaroni), acini di pepe (tiny round pasta), or orzo

1 tablespoon olive oil

1 1/4 cups chopped onion (1 large)

1/2 cup finely chopped carrot (about 2 carrots)

1 tablespoon minced garlic

1 tablespoon chopped fresh rosemary

2 teaspoons chopped fresh thyme

2 1/2 cups vegetable broth (such as Swanson), divided

2 cups water

2 (15 1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

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