TUSCAN CHICKPEA AND PASTINA SOUP

Ingredients

Preparation

1. Drain and rinse the canned chickpeas well.
2. In a large heavy bottomed soup pot, heat the olive oil.  Add the onion, cook 1 minute; then add the carrot and celery and cook 4 minutes. Add the garlic, sauté one more minute.
3. Add the jar of sauce and 6 cups of liquid.  Stir well.  Cover and cook 15-20 minutes adding more water or broth if it seems low.  It is not a very liquid mixture.
4. Add 1 tsp. or more of sea salt, a few grinds of fresh black pepper, chick peas and the pasta. Cook pasta for the time indicated on the box.
5. Turn off and let rest a few minutes before serving.  Be sure to taste the soup and adjust the seasoning.