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Dinner Tonight: Chickpea And Pasta Soup

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 tablespoons olive oil

1 small onion, peeled and finely chopped

1 stick of celery, trimmed and finely chopped, plus celery leaves if available

1 clove of garlic, peeled and finely chopped

Extra virgin olive oil

2 sprigs fresh rosemary, leaves picked and finely chopped

2 14-ounce cans chickpeas, drained and rinsed

3 cups chicken or vegetable stock

3 1/2 ounces ditalini or other small soup pasta

A good handful of fresh basil or parsley, leaves picked and roughly chopped

Juice of half a lemon

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