GOLDEN CHICKPEA SOUP

6 cloves organic fresh garlic, crushed
6 cups bottled water or unsalted chicken broth
2 cans (1 pound each) chickpeas, drained
1 large Spanish onion, chopped
2 medium organic carrots, peeled and diced
2 tbs chopped fresh organic Italian parsley
1 tbs instant chicken bouillon granules
2 bay leaves
1/4 tsp ground black pepper
4 ounces ziti or tube pasta (about 1.5 cups)

Coat a 4-quart pot with nonstick cold-pressed extra virgin olive oil cooking spray, and preheat over medium heat. Add the garlic,
and saute for about 30 seconds, or just until the
garlic begins to turn color.

Add all of the remaining ingredients except for 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 from the soup, and discard.

Remove 4 cups of the soup-including vegetables and hot
broth-from the pot. Place 2 cups of the removed soup in
a blender, and place the lid on the blender, leaving
the top slightly ajar to allow steam to escape.
Carefully blend at low speed until the mixture is
smooth. Return the pursed mixture to the pot, and stir
to mix well. Repeat with the remaining 2 cups of
removed soup.

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. (Be careful not to overcook as the pasta will
continue to soften in the hot soup.)

Ladle the soup into individual serving bowls, and serve
hot.

Yield: 9 servings