Tomato & pasta soup
Make our simple, budget-friendly tomato, pasta and chickpea soup in just 30 minutes. This easy, vegetarian family meal is healthy and even low fat
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 2tbsp olive oil
- 1onion, chopped
- 2celery sticks, chopped
- 2garlic cloves, crushed
- 1tbsp tomato purée
- 400g can chopped tomatoes
- 400g can chickpeas
- 150g orzo or other small pasta shapes
- 700ml vegetable stock
- 2tbsp basil pesto
- crusty bread, to serve
Instructions
Step 1
Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.Step 2
Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.Step 3
Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.