Chickpea Soup with Rosemary and Cut Spaghetti

A light soup with fresh herbs and chickpeas.

8 ounces Barilla Cut Spaghetti
4 tablespoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 cloves garlic, chopped
3 cans chickpeas
2.5 quarts chicken broth
1 pint cherry tomatoes
to taste salt
to taste black pepper
2 tablespoons fresh parsley
  1. Sauté onions and rosemary with oil in a large pot over medium heat until onions are translucent, about 5 minutes.
    Add garlic and cook 2 additional minutes.
  2. Stir in chick peas and broth. Bring mixture to a boil, season with salt and pepper and then reduce the heat to simmer for 10 minutes. Set mixture aside and cool for 5 minutes. Reserve a half a cup of the chick peas without the broth to use as a garnish later.
  3. Blend chick pea mixture on low speed in a blender or food processor until smooth
    Pass the processed mixture through a sieve to remove any remaining chick pea hulls.
    Return the mixture to the pot and bring a boil. Add the tomatoes and reserved half cup of chick peas.
  4. Add cut spaghetti and cook half of the recommended cooking time on the package.
    Allow soup to rest for 20 minutes. Drizzle with extra virgin olive oil before serving and garnish with parsley.