Cauliflower, Pasta And Chickpea Soup - cooking recipe

Ingredients

2 Tbsp. olive oil
2 tsp. minced garlic
2 c. 1/2-inch chunks well-scrubbed potatoes
1 large onion, halved and cut in thin strips
3 c. small cauliflower florets
4 c. chicken broth
4 c. water
1 c. chickpeas, drained
1 (16 oz.) can whole tomatoes in juice, drained and cut small
2 c. shell-shaped pasta
pepper to taste
garnish: chopped basil and grated Romano cheese

Preparation

Heat oil in a 3 to 4-quart pot over medium heat.
Add potatoes, onion and garlic.
Cook 4 minutes or until onion is translucent.
Add cauliflower and cook 2 more minutes.
Add broth, water, tomatoes, pasta and chickpeas.
Bring to a boil.
Reduce heat, cover and simmer 15 minutes, stirring occasionally, until pasta is firm-tender.
Season with pepper.
Garnish each serving with fresh basil and grated Romano cheese.