OK so technically it is Tuesday, but only by a few minutes!
This recipe has been adapted from an old Vegetarian cookbook, although I'm not sure which one, since any recipe that is really good and used regularly gets printed out on a piece of paper and thrown into my recipe folder. This delicious pairing of beans and pasta is a complete protein.
Chickpea & Rosemary Soup
2 tbs EVOO
4 cloves garlic, chopped
1/2 tbs rosemary
2 - 14 1/2oz cans diced tomatoes
2 - 15 1/2oz cans chickpeas, rinsed, 1 can mashed
6 cups water
1 tsp salt
8oz ditalini pasta
In large pot over medium heat warm olive oil. Add garlic and rosemary, stir and cook 2 minutes. Add tomatoes with liquid, chickpeas, 6 cups water, and salt, bring to a boil. Reduce heat and simmer 10 minutes. Add pasta and cook 10 minutes more.