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Tuscan Pasta and Chickpea Soup
Makes 8 (1-cup) servings

Prep Time: 10 minutes
Cook Time: 35 minutes


  • 1 - Tablespoon olive oil
  • 1 1/2 - teaspoons McCormick® Gourmet Collection® Marjoram Leaves
  • 1/2 - teaspoon McCormick® Gourmet Collection® Rosemary, Crushed
  • 1 - clove garlic, minced
  • 2 - cans (16 ounces each) chickpeas (garbanzo beans), drained and rinsed
  • 2 - cans (14 1/2 ounces each) chicken broth
  • 1 - can (14 1/2 ounces) diced tomatoes, undrained
  • 1 - cup water
  • 1 - cup ditalini pasta
  • 1 - package (6 ounces) baby spinach or 6 cups sliced spinach leaves
  • Herb-Infused Olive Oil (recipe below)


  1. Heat olive oil with marjoram, rosemary and garlic in large saucepot on medium-low heat until fragrant. (Do not allow garlic to brown.) 
  2. Stir in chickpeas, broth, tomatoes and water. 
  3. Bring to boil on high heat. 
  4. Reduce heat to low; simmer 20 minutes, stirring occasionally.
  5. Meanwhile, cook pasta in boiling salted water as directed on package. 
  6. Drain well and rinse under cold water.
  7. Spoon 1/2 of the chickpea mixture into blender container; cover. 
  8. With center part of cover removed to let steam escape, blend until smooth. 
  9. Return puree to saucepot. Stir pasta and spinach into soup.
  10. Cook on medium heat until spinach is wilted, stirring occasionally. 
  11. Ladle soup into serving bowls. 
  12. Drizzle with Herb-Infused Olive Oil just before serving.

Herb-Infused Olive Oil
Makes about 5 teaspoons

  • 2 - Tablespoons olive oil
  • 1 - teaspoon McCormick® Gourmet Collection® Basil
  • 1 - teaspoon Marjoram Leaves
  • pinch McCormick® Gourmet Collection® Ground Red Pepper
  1. Heat olive oil, Basil Marjoram Leaves and Ground Red Pepper in small saucepan on low heat 5 minutes. 
  2. Strain through small sieve into small bowl.

Picnicking & Tailgating

Heat (on stove or in microwave) and pour into a thermos.  When you get to the picnic or tailgate site, just pour and enjoy.


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