Pasta and chickpea soup

1/2 cup water

1.5 litres vegetable stock

2 fresh rosemary sprigs

200g pasta

Salt and pepper

1 onion, chopped

2 sticks celery, chopped

4 tbspns olive oil

1 garlic clove crushed

1 can chick peas, drained

1 can cannellini beans, drained

150ml tomato pasta sauce

Heat oil in a large saucepan, add vegetables and cook over low heat for 10 minutes, stirring frequently.

Add the chick peas and cannellini beans. Stir and cook for five more minutes. Stir in tomato pasta sauce and water. Cook for a further 8-10 minutes. Add 475ml of the stock, rosemary, salt and pepper. Bring to boil, cover then simmer gently for one hour. Pour remaining stock, add pasta and bring to the boil. Lower heat and cook until pasta is cooked.


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