Here’s another hearty and deliciously satisfying soup for fall. We’ve had a few nights of frost, but I still have some healthy sage and rosemary in the garden, as well as the other ingredients on hand in the pantry. I decided to make this comforting soup, and I have to say, it was wonderful. The fresh herbs and dash of nutmeg make it — I hope you’ll give this one a try!
4 oz very small pasta (I used ditalini)
2 Tbsp olive oil
2 large leeks, trimmed, sliced once lengthwise (white part only), then thinly sliced crosswise
1 large clove garlic, very finely grated or minced
6 cups beef or vegetable stock
1 tsp chopped fresh sage
1 tsp chopped fresh rosemary
2 1/4 tsp salt
1/4 ground black pepper
Dash of ground nutmeg (little less that 1/8 tsp)
1 16-oz can chickpeas, rinsed and drained
1 cup grated parmesan cheese
1 Tbsp chopped fresh parsley

Cook pasta according to package instructions, minus two minutes of cooking time. Drain and set aside.

Heat olive oil in a large Dutch oven over low heat. Add leeks and garlic, and cook 10 minutes. Stir constantly so nothing burns. Add 1 cup of the stock and deglaze pan for 2 minutes. Add the rest of the stock, sage, rosemary, salt, pepper, nutmeg, pasta and chickpeas. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer gently for 20 minutes. Season with additional salt and pepper if desired (I added another 1/2 tsp salt). Serve with healthy amounts of parmesan cheese and crusty country bread. Garnish with parsley.

Serves 6.