Pasta & Chickpea Soup
1 Onion
2 Celery Sticks
2 Carrots
4tbsp Oil
400g can of Chickpeas
200g can of Cannellini Beans
1/4pt Passata
120ml Water
2 1/2pt Vegetable Stock
7oz Dried Pasta
Handful of Parmesan, grated
- Cook and drain the pasta, for half as long as according to the packet
- Finely chop all the vegetables, and place with the oil in a large saucepan, and cook on a low heat for 5 to 7 minutes
- Drain and rinse the chickpeas and beans, add these to the pan and cook for a further 5 minutes
- Stir in the passata and water, then cook for another 3 miuntes
- Add a third of the stock, and season if needed. Bring to the boil, cover and simmer for an hour, stirring occasionally.
- Add the remaining stock & the pasta, bring to the boil again, stirring frequently
- Lower the heat and simmer for the remainder of the pasta’s cooking time
Try adding paprika for another little something
“I’d much rather eat pasta and drink wine than be a size 0″
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