Heat oil in a medium soup pot and sauté the garlic for 1 minute. Add leeks and shiitake, and sauté 1 to 2 minutes. Add vegetable stock , water and garbanzo beans. Cover and bring to a boil. Reduce the flame to medium and simmer 5 minutes. Remove the lid and add the elbows, sea salt and black pepper. Cook about 5 to 7 minutes until pasta is tender. Place in serving bowls and garnish with parsley.
4g fat (18% calories from fat),