2 cups cooked garbanzo beans or canned(rinsed and drained)
10-12 basil leaves
For garnish
chives, toasted pine nuts and thinly sliced jalapenos
Instructions
Preheat oven to 450 degrees.
Cut the tomatoes in half, cut the garlic in halves, carrots and beet cut to 1 inch size, 1 inch onion. Put all this in a baking tray, add the red chilies, drizzle oil, add the salt and pepper and toss well. Bake for 30-40 minutes.
Take it out and grind with 2 cups of vegetable stock or water. Transfer in a soup pot, add the orzo, onion and garlic powder. Let it simmer and cook for about 6-8 minutes.
Once the pasta is cooked, add the chickpeas, tear the basil leaves and let it simmer for 2-3 minutes.
Serve hot with chopped chives, jalapeno and toasted pine nuts.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/02/11/tomato-vegetable-orzopasta-soup/