Rosemary Chickpea Soup

There's nothing better than a warming soup on a chilly winter's night, something quick to prepare after work, and nourishing, too. This was sort of a "use 'em up" creation; I had lots of fresh veggies and herbs that I didn't want to waste, and some canned items and pasta that I wanted to finish up. Here's the result: it's delicious topped with grated Parmesan or Provolone cheese, served with buttered bread.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1 1⁄2 cups  chopped onions
• 1  cup  chopped yellow and orange bell pepper
• 2  cloves garlic, minced
• 3  fresh bay leaves (you can use dried, just use less)
• 1 (14 1/2ounce) can no-salt-added diced tomatoes, undrained
• 1 1⁄2 tablespoons  minced fresh rosemary
• 1⁄2 teaspoon black pepper
• 3⁄4 teaspoon salt
• 1 (16 ounce) can chickpeas, drained and rinsed
• 2  cups water
• 6  ounces orecchiette pasta, cooked al dente (you can use small shells or macaroni)
• 2  tablespoons  snipped fresh chives

Directions

1. In a large saucepan, saute the onion, bell peppers and garlic together in the olive oil until tender but not browned.
2. Add the undrained tomatoes with their juices, the bay leaves and the rosemary.
3. Simmer together over low heat for about 15 minutes, then add the chickpeas, pepper, salt and water.
4. Simmer together another 15 minutes then add the pre-cooked pasta and chives.
5. Simmer together another 15 minutes then serve with grated Parmesan or Provolone cheese and buttered bread.