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A bowlful of this hearty soup evokes the flavors of a Tuscan farmhouse kitchen. The fragrant drizzle of herbed olive oil is so delicious, you may want to make extra for dipping crusty bread.
1 tablespoon olive oil
1 1/2 teaspoons McCormick Gourmet™ Marjoram
1/2 teaspoon McCormick Gourmet™ Rosemary, Crushed
1 clove garlic, minced
2 cans (16 ounces each) chickpeas, drained and rinsed
3 1/2 cups Kitchen Basics® Original Chicken Stock
1 can (14 1/2 ounces) diced tomatoes, undrained
1 cup water
1 cup ditalini pasta
1 package (6 ounces) baby spinach
2 tablespoons olive oil
1 teaspoon McCormick Gourmet™ Basil, Mediterranean
1 teaspoon McCormick Gourmet™ Marjoram
Pinch McCormick Gourmet™ Cayenne Pepper
Heat oil with marjoram, rosemary and garlic in large saucepot on medium-low heat until fragrant. (Do not allow garlic to brown.) Stir in chickpeas, stock, tomatoes and water. Bring to boil on high heat. Reduce heat to low; simmer 20 minutes, stirring occasionally.
Meanwhile, cook pasta in boiling salted water as directed on package. Drain well and rinse under cold water.
Spoon 1/2 of the chickpea mixture into blender container; cover. With center part of cover removed to let steam escape, blend until smooth. Return puree to saucepot. Stir pasta and spinach into soup. Cook on medium heat until spinach is wilted, stirring occasionally.
For the Herb-Infused Olive Oil, heat all ingredients in small saucepan on low heat 5 minutes. Strain through small sieve into small bowl. To serve, ladle soup into serving bowls. Drizzle with Herb-Infused Olive Oil.
Substitution Tip: Use 6 cups sliced spinach leaves in place of the baby spinach.
(Amount per serving)