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Skud's Pasta E Ceci

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“A tuscan chickpea, tomato, and pasta soup”
READY IN:
25mins
SERVES:
6
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute garlic in olive oil.
  2. Add tomatoes and half the chickpeas.
  3. Remove from heat. Blend with an immersion ("stick") blender, adding some stock if it's too thick.
  4. Return to heat. Add remaining chickpeas, pasta, stock, and rosemary.
  5. Bring to the boil then simmer until pasta is cooked.
  6. Add salt and pepper to taste.

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