Chickpea Chicken Soup - Tuscan Style

Ingredients

• 2 tablespoons olive oil
• 1 garlic clove, chopped
• 2 tomatoes, peeled seeded and chopped
• 1 cup chopped cooked chicken
• 8 cups chicken broth
• 1 teaspoon dried rosemary
• 1/2 cup small shell pasta
• 2 (16 ounce) cans chickpeas, drained and rinsed
• salt and pepper

Directions

1. 1

   In a large saucepan, heat oil over low heat and cook garlic for 2 minutes.

2. 2

   Stir in tomatoes, chicken, chicken stock, rosemary, salt and pepper to taste. Simmer for 20 minutes.

3. 3

   Meanwhile, cook pasta shells according to package directions. Drain.

4. 4

   Put chickpeas in food processor. Ladle in 1 cup chicken broth. Process until smooth.

5. 5

   Return to soup and add cooked shells. Simmer for 5 minutes.