Chick-Pea Pasta Soup with Spinach

2 tbsp Olive Oil
1 large oinion, chopped
2 cloves garlic, minced
3 carrots, sliced (I shred mine)
2 stalks celery, sliced
1 tsp dried basil
3/4 tsp salt (or omit)
1/2 tsp pepper
1 can tomatoes (28oz), pureed
6 cups chicken or vegetable stock
1-1/2 cups pasta
3 cups coarsely chopped, packed fresh spinach (or 1 pkg of frozen)
1 can chick peas (19 oz), rinsed & drained
Parmesan Cheese - to sprinkle at the table

In a large, heavy-bottomed saucepan, heat oil over medium heat. Cook onion 3 mins or until softened. Sir in garlic, carrots, celery, basil, salt & pepper. Cook for 5-7 mins stirring occasionally until vegetables just begin to brown

Add tomatoes and stock and bring to a rolling boil. Stir in pasta and cook for 7 mins or until tender but firm. Add spinach and chick-peas, return to a boil, remove from heat. Serve immediately sprinkled with parmesan cheese. Makes 6 servings.

Note: I make the pasta separately. The soup is a bit thinner but the pasta doesn't soften if the soup isn't finished in one meal. (also easier to measure the amount of pasta) Actually, the soup is great without the pasta.

Number of Servings: 6

Recipe submitted by SparkPeople user K8SMUM.