Pasta and chickpea soup
- March 2009
- Serves 8
- Takes 15 minutes to make, 35 minutes to cook, plus freezing, defrosting and reheating
A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on.
- Vegetarian recipes
- 6g (1.5g saturated)
- 48.8g (6.7g sugars)
Cool completely, then ladle into freezer bags or containers. Freeze for up to 2 months.
Defrost overnight, then reheat on the hob and simmer for 2-3 minutes. Add a little boiling water if necessary, to loosen the soup. Serve with Parmesan shavings and garnish with rosemary sprigs.
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