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Chickpea and Pasta Soup
1 tb Olive oil
7 Garlic cloves
2 tb Minced rosemary
2 c Crushed tomatoes
2 c Low-fat & low-sodium chicken broth
1 c Cooked chickpeas
1 c Cooked elbow macaroni
Fresh ground pepper and salt; to taste
Heat the oil in a large stockpot over medium heat. Add the garlic and
saute for 3 minutes. Add the rosemary and saute for 2 minutes. Add
the crushed tomatoes and simmer for 15 minutes. Add the broth and
beans and simmer for 10 Soup minutes. Add the macaroni and simmer for
5 minutes. Season with pepper and salt.
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