1cuppasta, uncooked, short shapes such as elbows or rotini
In a heavy 4-quart pot, combine the chickpeas, water, spaghetti sauce, rosemary, and olive oil. Bring to a boil over medium-high heat. Lower the heat and partially cover the pot. Simmer, stirring occasionally, for 10 to 20 minutes.
Remove about 1 cup of the soup, and transfer the remaining soup to a blender or food processor. Remove the leaves from the rosemary sprig and place the leaves in the blender as well. Puree until smooth. Return the pureed mixture and the reserved chickpeas to the pot.
Set the soup over medium-high heat and return to a boil.
Add the pasta and cook, stirring often so the pasta doesn't stick to the bottom of the pot, for 10 to 12 minutes, or until the pasta is tender, but still firm to the bite. Taste for seasoning, and add more salt as necessary. Serve hot.
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