Tomato Pasta Soup

Heat a large soup pot over low heat with the oil. Once heated, add the onion, carrot, and garlic. Cook for about 15 minutes, stirring often, until fragrant and soft. If it starts to brown, reduce the heat.
2 teaspoons oil, 1 medium onion, 1 large carrot, 3 cloves garlic
Stir in the tomato puree and cook for another five minutes. It will stick to the pot but the tomatoes will lift it.
1 tablespoon tomato paste
Add the tomatoes, vegetable broth, chickpeas or beans, and salt. Cover and increase the heat to bring to a boil, then reduce and simmer, covered, for ten minutes.
400 grams (13.5 oz.) canned diced tomatoes, 750 ml (3 cups) vegetable broth, 350 grams (2 cups) cooked or canned chickpeas, 1 teaspoon sea salt
Add the pasta to the soup and cook for another 8-10 minutes (according to package instructions), uncovered, making sure the soup is still simmering. Increase the heat if needed.
100 grams (1 ½ cups) small whole grain pasta
Stir in the herbs and black pepper, then taste the soup and adjust seasoning as needed. Serve hot.
2 teaspoons herbes de Provence, ½ teaspoon black pepper
Leftovers can be kept in the refrigerator for up to three days and freeze well.