One of our favorite soups, this. Came from a Jamie Oliver recipe, though now I just throw it together as I did today for a lunch that's hearty but not heavy. I don't believe he included pasta either, but I could be wrong. Texturally, I like the addition.
The leek is a serious player here. It fills the brothy soup with pretty green ribbons which retain most of their health benefit since they're only lightly cooked. This recipe will make two main dish servings or four modest servings to go with salad or sandwiches.
4 cups chicken broth
1 can garbanzo beans, drained
1 large leek, trimmed, halved, rinsed, and thinly sliced
two handfuls of a spoon-sized pasta (I like farfalle)
1/2 tsp black pepper
2 tblsp grated imported parmesan
Salt to taste
Saute the leeks in olive oil until just limp but still bright green, about 2-3 minutes. Remove. Add chicken broth and garbanzos and bring to a light boil. Add pasta. About 2 minutes before the pasta is done, add the leeks and parmesan, and season with black pepper. Serve when the pasta's ready.