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
Prep:5 mins
Serves 4
2 tbsp olive oil1 onion, chopped2 celery sticks, chopped2 garlic cloves, crushed1 tbsp tomato purée400g can chopped tomatoes400g can chickpeas150g orzo or other small pasta shapes700ml vegetable stock2 tbsp basil pestocrusty bread, to serve
STEP 1Heat 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.STEP 2Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.STEP 3Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.
