Chickpea Soup

Yield: 9 servings

• 2 tablespoons olive oil
• 6 cloves garlic, crushed
• 6 cups unsalted vegetable broth
• 2 cans (2 pounds) chickpeas, drained
• 1 large onion, chopped
• 3 carrots, peeled and chopped
• 2 tablespoons chopped fresh parsley
• 1 tablespoon instant vegetable bouillon
•     granules
• 2 bay leaves
• ¼ teaspoon ground pepper
• 1½ cups ziti

1. Spread olive oil over the bottom of a large pot and heat over medium heat. Add the garlic and sauté for about 1 minute, or until the garlic begins to turn color.
2. Add the remaining ingredients, except the pasta, to the pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 30 minutes, or until the vegetables are soft. Remove the bay leaves, and discard them.
3. Remove 4 cups of the soup—including vegetables and hot broth—from the pot. Place 2 cups in a blender, and blend at low speed until the mixture is smooth. Return the puréed mixture to the pot, and stir to mix well. Repeat with the remaining 2 cups of soup that was removed from the pot.
4. Add the pasta to the pot and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer for 10 minutes, or until the pasta is al dente. (Don’t overcook, as the pasta will continue to soften in the hot soup.)
5. Serve hot.

Nutrition facts (per 1-cup serving): Calories 172, Carbohydrate 30.8 grams (g),Fiber 4.4 g, Protein 7.9 g, Total fat 1.9 g, Cholesterol 0 milligrams (mg), Sodium 386 mg