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Tuscan Chickpea Soup

1 1/2 pints vegetable stock
1/4 teaspoon rosemary
1 tablespoon tomato puree
400g Passatta or 1 tin tomatoes
1 tin chickpeas (drained)
4 tablespoons olive oil
3 cloves garlic
2 ozs soup pasta (any small pasta will do - tiny macaroni works well)

Make vegetable stock and put rosemary and tomato puree in jug with
it. Blend chickpeas and passatta/tomatoes together so you get a
smoothish mixture.

Fry garlic in olive oil for 30 seconds, then add the stock mixture
and chickpea mixture to it.

Bring to boil, cover and simmer for five minutes.

Add pasta, stir, cover and simmer for 10 minutes, stirring occasionally
to separate the pasta. Season to taste.

Serve with ciabatta bread, or cheese on toast.

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