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Orecchiette and chickpea tomato soup

Name: Orecchiette and chickpea tomato soup
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil, plus extra-virgin olive oil to serve; 1 onion, finely chopped; 1 carrot, finely chopped; 2 celery sticks, finely chopped; 1 tsp chilli flakes; 3 garlic cloves, finely chopped; 2 x 400g cans plum tomatoes (look for an 800g tin San Marzano, ideally – they’re good quality); 1 litre good quality beef stock (I prefer organic); 250g orecchiette; 400g tin chickpeas, rinsed and drained; 100g-125g baby spinach leaves (depending on pack size); Fresh flatleaf parsley, roughly chopped, to serve (optional); Freshly grated parmesan to serve

By: Donal Skehan

Published: 24 Jul 20
Updated: 18 Mar 24

This proper pleasing orecchiette and chickpea tomato soup is a family favourite and, similar to minestrone, contains a handful of storecupboard stables.

For more of Donal’s recipes, visit donalskehan.com

Easy
July 2020

Test kitchen approved

Serves 4
Hands-on time 30 mins

This proper pleasing orecchiette and chickpea tomato soup is a family favourite and, similar to minestrone, contains a handful of storecupboard stables.

For more of Donal’s recipes, visit donalskehan.com

Nutrition: per serving

Calories: 481kcals
Fat: 12.1g (1.6g saturated)
Protein: 25.9g
Carbohydrates: 73.1g (16.2g sugars)
Fibre: 13g
Salt: 0.9g

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Ingredients

1 tbsp olive oil, plus extra-virgin olive oil to serve
1 onion, finely chopped
1 carrot, finely chopped
2 celery sticks, finely chopped
1 tsp chilli flakes
3 garlic cloves, finely chopped
2 x 400g cans plum tomatoes (look for an 800g tin San Marzano, ideally – they’re good quality)
1 litre good quality beef stock (I prefer organic)
250g orecchiette
400g tin chickpeas, rinsed and drained
100g-125g baby spinach leaves (depending on pack size)
Fresh flatleaf parsley, roughly chopped, to serve (optional)
Freshly grated parmesan to serve

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Method

Heat a medium casserole or large saucepan over a medium-high heat, then add the oil. Fry the onion, carrot and celery for 6-8 minutes until starting to soften. Season with salt and pepper.
Add the chilli flakes and garlic, then fry for a further minute before stirring in the tomatoes. (You want them crushed – I use my hands to squeeze the tomatoes directly into the pot from the tin, but you can break them up with a wooden spoon if you prefer.)
Pour in the beef stock, then bring to a steady boil. Add the orecchiette and cook for 10 minutes or so until the pasta is al dente.

Stir in the chickpeas and spinach, then cook until the spinach has wilted. Season with salt and pepper to taste, then serve garnished with freshly chopped parsley, a generous grating of parmesan and a drizzle of your best extra-virgin olive oil.