Tomato & pasta soup


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Make our straightforward, financial plan accommodating tomato, pasta and chickpea soup in only 30 minutes. This simple, vegan family feast is solid and, surprisingly, low fat

Cooking Ingredients

    2 tbsp olive oil
    1 onion, hacked
    2 celery sticks, hacked
    2 garlic cloves, squashed
    1 tbsp tomato purée
    400g can hacked tomatoes
    400g can chickpeas
    150g orzo or other little pasta shapes
    700ml vegetable stock
    2 tbsp basil pesto
    dried up bread, to serve

Cooking Direction

    Stage 1
    Heat 1 tbsp olive oil in a huge pan. Add the onion and celery and broil for 10-15 mins, or until beginning to mellow, then add the garlic and cook for 1 min more. Mix in the wide range of various fixings, with the exception of the pesto and remaining oil, and bring to the bubble.

    Stage 2
    Diminish the intensity and pass on to stew for 6-8 mins, or until the pasta is delicate. Season to taste, then, at that point, spoon into bowls.

    Stage 3
    Mix the excess oil with the pesto, then sprinkle over the soup. Present with lumps of hard bread.