Tomato & pasta soup
Meals
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.