Garbanzo Bean Soup

Ingredients

• Pepper

  Spices, black

  ½ dash or 0.05g

• Rosemary

  Fresh

  ½ tbsp or 0.8g

• Olive oil

  Salad or cooking

  ½ tsp or 2g

• Salt

  Table

  ½ dash or 0.2g

• Whole wheat pasta

  Dry

  2 oz or 57g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  ½ can or 95g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

Directions

1. Combine the tomatoes, olive oil and 3 cups (about 1 1/2 cans) of the beans in a large saucepan. Bring to a boil. Puree the remaining 1 cup (1/2 can) of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
2. Add pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.