3 cups water 2 celery ribs, chopped 2 fully cooked chorizo links, cut into 1/2 inch pieces 1/2 cup dried chickpeas or garbanzo beans 1 can petite diced tomatoes, undrained 1/2 cup ditalini or other small pasta 1/2 tsp. salt

Place water, celery, chorizo, and chickpeas in slow cooker. Cook, covered on low, until peas are tender, 8-10 hours. Stir in tomatoes, pasta, and salt. Cook, covered on high, until pasta is tender, 15-20 minutes. Freeze cooled soup in containers. Partially thaw in fridge overnight, heat through in saucepan.