Garbanzo, Leek & Pasta Soup - cooking recipe

Ingredients

2 teaspoons olive oil
2 garlic cloves, minced
1/2 cup leek, white and green part, well cleaned, chopped
1/4 cup sliced shiitake mushroom
1 1/2 cups vegetable stock, recipe
1 1/2 cups water
1 (15 ounce) can chickpeas
1/2 cup elbow macaroni
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper (to taste)
2 tablespoons fresh parsley, minced for garnish

Preparation

Heat oil in a medium soup pot and saute the garlic for 1 minute.
Add leeks and shiitake, and saute 1 to 2 minutes.
Add vegetable stock , water and garbanzo beans. Cover and bring to a boil.
Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper.
Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.