Garbanzo, Leek & Pasta Soup

Submitted by dicentra

"This is from Eden Foods. I will use dried shiitakes when I make this, since I always have them in the house."

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1⁄2 cup leek, white and green part, well cleaned, chopped
• 1⁄4 cup sliced shiitake mushroom
• 1 1⁄2 cups vegetable stock, recipe
• 1 1⁄2 cups water
• 1 (15 ounce) can chickpeas
• 1⁄2 cup elbow macaroni
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon fresh ground black pepper (to taste)
• 2 tablespoons fresh parsley, minced for garnish

directions

1. Heat oil in a medium soup pot and sauté the garlic for 1 minute.
2. Add leeks and shiitake, and sauté 1 to 2 minutes.
3. Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
4. Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
5. Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.