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Country Chickpea Soup

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“Looking to keep warm? This soup is an old country favorite with large conch pasta and vegetables. It is also so easy to make.”
1hr 15mins

Ingredients Nutrition


  1. Sauté the the vegetables in the heated oil in a saucepan over a rather low heat.
  2. Stir often for about 5 minutes, then add the beans; stir well and then mix in the tomatoes.
  3. Cook, stirring for a few minutes, then add 2 cups of the stock, the rosemary, salt, and pepper.
  4. Now bring this to a boil. Lower the heat, cover and simmer for 1 hour.
  5. Pour in the rest of the stock and the pasta.
  6. Bring to a boil.
  7. Lower the heat and simmer for 7-8 minutes.
  8. You want your pasta al dente.
  9. Remove the the rosemary sprig, however sprinkle rosemary leaves over the soup along with cheese.

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