1 Tbsp olive oil
1-1/2 tsp marjoram leaves
1/2 tsp crushed rosemary
1 clove garlic, minced
2 cans (16 oz ea) chickpeas (garbanzo beans) drained and rinsed
2 cans (14-1/2 oz ea) chicken broth
1 can (14-1/2 oz) diced tomatoes, undrained
1 cup water
1 cup ditalini pasta (don't know what that is – I used elbow macaroni)
1 pkg (6 oz) baby spinach leaves
Herb-infused Olive Oil (recipe below)
Heat olive oil with marjoram, rosemary and garlic in large saucepot on medium-low heat until fragrant (do not allow garic to brown).
Stir in chickpeas, broth, tomatoes, and water.
Bring to boil on high heat.
Reduce heat and simmer 20 minutes, stirring occaisionally.
Meanwhile, cook pasta in boiling salted water as directed on package.
Drain well and rinse under cold water.
Spoon 1/2 of the chickpea mixture into blender container; cover.
With center part of cover removed to let steam escape, blend until smooth.
Return puree to sauce pot.
Stir pasta and spinach into soup.
Cook on medium heat until spinach is wilted, stirring occaisionally.
Ladle soup into serving bowls.
Drizzle with herb-infused olive oil just before serving.
Herb Infused Olive Oil
Heat 2 tablespoons olive oil, 1 teaspoon each basil and marjoram leaves and a pinch ground red pepper in small saucepan on low heat 5 minutes.
Strain through small sieve into serving bowl or cup.
Makes about 5 teaspoons.