Ingredients
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2 teaspoons extra-virgin olive oil
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2 cloves garlic, finely chopped
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1 14-ounce can plum tomatoes, drained
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1 large sprig fresh rosemary, or 1 1/2 teaspoons crushed dried
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2 15-ounce cans reduced-sodium beef broth
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2 cups water
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2 19-ounce cans chickpeas, rinsed, divided
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6 ounces whole-wheat elbow macaroni, or cavatappi
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½ teaspoon freshly ground pepper
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1/3 cup grated Pecorino Romano, or Parmesan cheese
Directions
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Heat oil in a large pot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes, crushing tomatoes with a fork or potato masher. Pour in broth and water; bring to a simmer over medium heat.
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Meanwhile, mash 1 cup chickpeas in a small bowl with a fork or potato masher. Stir the mashed chickpeas, pasta and pepper into the tomato-broth mixture. Simmer, uncovered, until the pasta is tender, 8 to 10 minutes or according to package directions. Stir in the remaining whole chickpeas and heat through. If using fresh rosemary, remove the sprig. Serve the soup with a sprinkling of grated cheese.
