^[1]Here’s a soup that comes together in no time, yet tastes as if it has been simmered for hours.

Serves: 6

• 2 tablespoons extra virgin olive oil
• 2 to 3 cloves garlic, minced
• 1 cup tiny pasta such as ditalini or tiny bows
• One 28-ounce can crushed tomatoes
• One 15- to 16-ounce can chickpeas, drained and rinsed
• 2 teaspoons paprika
• 1/4 cup sliced oil-cured sun-dried tomatoes, optional
• 1/4 to 1/2 cup sliced basil leaves, as desired
• 1/4 cup minced fresh parsley
• 2 tablespoons minced fresh dill, or more to taste
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the garlic and sauté over low heat until golden.

Add 4 cups water. Bring to a rapid simmer, then stir in the pasta. Cook until just al dente.

Add the remaining ingredients, except the salt and pepper. Return to a simmer, then cover and simmer gently for 8 minutes. Season with salt and pepper, then serve.

• Try some of VegKitchen’s other Soulful Soups. ^[2]