Chickpea And Pasta Soup

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The Well-Seasoned Cook
Nutrition per serving    (USDA % daily values)
CAL
577
FAT
68%
CHOL
15%
SOD
85%

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Ingredients for 4 servings

3 tbsp Olive Oil

4 x garlic clove, pressed and minced

1 1/2 tsp Dried Rosemary leaves , ground in a mortar and pestle

35 tomatoes, peeled and diced (italian) oz tomatoes, peeled and diced (italian)

1 1/2 pasta (ditalini, orzo, mini penne, etc.) cup pasta (ditalini, orzo, mini penne, etc.)

2 cup Vegetable Broth

15.5 chickpeas, drained and rinsed (about 2 cups cooked) oz chickpeas, drained and rinsed (about 2 cups cooked)

1 cup parmesan cheese,grated and shaved

1/2 Red pepper flakes to taste(optional) tsp Red pepper flakes to taste(optional)

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