A bowlful of this hearty soup evokes the flavors of a Tuscan farmhouse kitchen. The fragrant drizzle of herbed olive oil is so delicious, you may want to make extra for dipping crusty bread.
10m
PREP TIME
35m
COOK TIME
211
CALORIES
14
INGREDIENTS
Servings: 8 (1 cup)
Ingredients
- Soup
- 1 tablespoon olive oil
- 1 1/2 teaspoons McCormick Gourmet™ Organic Marjoram Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1 clove garlic, minced
- 2 cans (16 ounces each) chickpeas, drained and rinsed
- 3 1/2 cups chicken stock
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1 cup ditalini pasta
- 1 package (6 ounces) baby spinach
- Herb-Infused Olive Oil
- 2 tablespoons olive oil
- 1 teaspoon McCormick Gourmet™ Organic Basil Leaves
- 1 teaspoon McCormick Gourmet™ Organic Marjoram Leaves
- Pinch McCormick Gourmet™ Organic Cayenne Red Pepper
INSTRUCTIONS
- 1 Heat oil with marjoram, rosemary and garlic in large saucepot on medium-low heat until fragrant. (Do not allow garlic to brown.) Stir in chickpeas, stock, tomatoes and water. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes, stirring occasionally
- 2 Meanwhile, cook pasta in boiling salted water as directed on package. Drain well and rinse under cold water
- 3 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 saucepot. Stir pasta and spinach into soup. Cook on medium heat until spinach is wilted, stirring occasionally
- 4 For the Herb-Infused Olive Oil, heat all ingredients in small saucepan on low heat 5 minutes. Strain through small sieve into small bowl. To serve, ladle soup into serving bowls. Drizzle with Herb-Infused Olive Oil
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