Pasta and chickpea soup
- Portion size: Serves 8
- Takes 15 minutes to make, 35 minutes to cook, plus freezing, defrosting and reheating
- Difficulty: easy
A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on.
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Ingredients
- 300g small macaroni pasta
- 2 tbsp extra-virgin olive oil, plus extra for the pasta
- 2 onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 large fresh rosemary sprig, finely chopped, plus extra to garnish
- 1 tsp chilli flakes
- 2 x 400g cans chopped tomatoes
- 1 litre vegetable or chicken stock
- 2 x 400g cans chickpeas, drained
- 2 tbsp balsamic vinegar
- Vegetarian Parmesan shavings, to serve
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Method
- Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain, toss in a little oil (to stop sticking) and set aside. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes. Stir in the rosemary and chilli flakes and cook for a further 2 minutes.
- Tip in the tomatoes, stock, chickpeas and a pinch of salt and a grinding of black pepper. Simmer gently for 20 minutes until thickened.
- Stir in the vinegar and pasta, then remove from the heat and serve.
Nutrition
- 322kcals Calories
- 6g (1.5g saturated) Fat
- 12.2g Protein
- 48.8g (6.7g sugars) Carbs
- 0.8g Salt
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Reviews
This is super easy and really tasty. It’s essentially throw everything in a pot and go. However, to add a bit more umph to it I added some minced turkey. I seasoned and cooked the turkey before and then added it when adding the pasta. Doing that makes it larger so even after my husband and I having it for dinner, I got three lunches out of it too. Yum!
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