Garbanzo, Leek & Pasta Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1/2 cup leek, and green part, well cleaned, chopped
• 1/4 cup sliced shiitake mushroom
• 1 1/2 cups vegetable stock, recipe
• 1 1/2 cups water
• 1 (15 ounce) can chickpeas
• 1/2 cup elbow macaroni
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper (to taste)
• 2 tablespoons fresh parsley, minced for garnish

Recipe

• 1 heat oil in a medium soup pot and sauté the garlic for 1 minute.
• 2 add leeks and shiitake, and sauté 1 to 2 minutes.
• 3 add vegetable stock , water and garbanzo beans. cover and bring to a boil.
• 4 reduce the flame to medium and simmer 5 minutes. remove the lid and add the elbows, sea salt and black pepper.
• 5 cook about 5 to 7 minutes until pasta is tender. place in serving bowls and garnish with parsley.