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Tomato-flavored beef broth is infused with rosemary and garlic before the dual starches of pasta and garbanzo beans are added. This hearty soup cries out for plenty of crusty bread to catch all the broth.

Pasta and Chickpea Soup

2 teaspoons olive oil
2 cloves garlic, finely chopped
1 (14.5-ounce) can whole tomatoes, drained
1 1/2 teaspoons crushed dried rosemary
5 cups water

5 teaspoons beef base or bouillon granules
1 (15.5-ounce) cangarbanzo beans, drained and rinsed
6 ounces macaroni or other small pasta

1. Heat oil in a large stockpot over low heat. Add garlic and cook, stirring, until golden, about 1 minute. Add tomatoes and rosemary; simmer for 5 minutes. Add water and beef base.
2. Mash half of garbanzo beans and add to pot along with macaroni. Simmer, uncovered, until pasta is tender, 12 to 15 minutes. Add remaining garbanzo beans and heat thoroughly.

Makes 6 servings.

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