1. In a large saucepan, heat oil over low heat and cook garlic for 2 minutes. 2. Stir in tomatoes, chicken, chicken stock, rosemary, salt and pepper to taste. Simmer for 20 minutes. 3. Meanwhile, cook pasta shells according to package directions. Drain. 4. Put chickpeas in food processor. Ladle in 1 cup chicken broth. Process until smooth. 5. Return to soup and add cooked shells. Simmer for 5 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
