Leek and Chickpea Minestrone

Leek and Chickpea Minestrone is a variation on the usual Italian comfort food. It has its own distinctive flavor so that even if Minestrone sounds banal, this is worth a try. In addition, it is easy to make.

As I do not eat wheat, the options instead of orzo were rice or wheat-free pasta. I threw in about 1/2 cup brown rice Caserecce, but rice based Fusilli would also have worked in place of the orzo. I used canned, drained and rinsed chick- peas. As always with Italian soups, grated Parmesan is a welcome addition, or a teaspoon of pesto in each bowl would add complexity to the flavor.

Ingredients

3 Tbsp olive oil

3 good size leeks, white and green parts, sliced and washed

2 Tbsp chopped garlic

2 tomatoes, chopped

3 Tbsp tomato paste

2 cups chickpeas (these do not have to be drained and rinsed unless you wish to eliminate any residual salt)

2 tsp rosemary

2 Tbsp basil

1 tsp oregano

2 Tbsp parsley

6 cups chicken stock

½ cup orzo (or brown rice pasta)

Directions

1. Heat olive oil in soup pot.
2. Add garlic and drained leeks. Cook until leeks are wilted.
3. Add tomatoes, tomato paste, rosemary, basil, oregano, and parsley. Simmer for 5 minutes.
4. Stir in chickpeas and stock. Season with pepper and salt to taste.
5. Bring to a boil and add pasta. Cook until pasta is al dente.