start with fresh rosemary
1 lg. carrot, sliced
2 cloves garlic, minced
2 Tbsp. olive oil
3 sprigs fresh rosemary, trimmed from stem on chopping board to release the oils
2 (14 oz. cans chickpeas), drain and rinse
1/2 cup diced tomatoes
3 cups veggie stock
salt and pepper to taste
1/2 cup dry pasta (use a small shaped pasta), cook near the end
In the oil, saute the diced onion with the carrot and garlic, 3 - 5 minutes.
Add the rosemary, beans, tomatoes and stock. Simmer for about 25 minutes.
When all is tender, remove 3 labels full of the soup. Set aside. Using an immersion blender, puree all the soup remaining in the pot. Return the rest of the mixture to the pot.
the immersion blender thickens the base of the soup
Next add the cooked pasta. Continue to cook for about 5 minutes.
serve with Vegan Parmesan cheese and lots of black pepper