Lentil Vegetable Soup
6 cups drained and rinsed canned chickpeas (three 19oz cans)
3 cups canned low sodium chicken broth
3 tbs olive oil
1 carrot chopped
1 onion chopped
1 rib celery chopped
4 cloves garlic minced
1 tsp dried rosemary (or 1 tbs chopped fresh rosemary)
1 bay leaf
Pinch dried red pepper flakes
1 cup canned tomatoes in thick puree, chopped
1/2 cup tubetti or other small macaroni
1 tsp salt
1/2 lb Swiss chard or spinach, stems removed, cut into 1in pieces
1/4 tsp fresh ground black pepper
Puree half of the chickpeas with 1 Â½ cups of broth in blender or food processor.
In large pot, heat oil over moderately low heat. Add carrot, onion, celery, garlic, and rosemary and cook, stirring occasionally, until the vegetables start to soften. About 5 minutes.
Stir in remaining 1 Â½ cups broth, the pureed chickpeas, whole chickpeas, bay leaf, red pepper flakes, tomatoes, tubetti, and salt. Reduce heat and simmer, partially covered for 10 minutes.
Add Swiss chard to pot. Simmer until the chard is tender and the pasta is done. 5-10 minutes longer. Remove the bay leaf. Stir in black pepper. If soup thickens too much, add some left over chicken broth or water.
Serve with shredded asiago cheese.
I sqeeze a lemon into the soup for extra flavor.