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
INGREDIENT :
2 tbsp olive oil
1 onion, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
1 tbsp tomato purée
400g can chopped tomatoes
400g can chickpeas
150g orzo or other small pasta shapes
700ml vegetable stock
2 tbsp basil pesto
crusty bread, to serve
RECIPE DIRECTION :
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.
Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.
Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.
