Tomato & pasta soup

 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.

Ingredients

    2 tbsp olive oil

    1 onion, chopped

    2 celery sticks, chopped

    2 garlic cloves, crushed

    1 tbsp tomato purée

    400g can chopped tomatoes

    400g can chickpeas

    150g orzo or other small pasta shapes

    700ml vegetable stock

    2 tbsp basil pesto

    crusty bread, to serve

Method

    STEP 1

    Heat 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 2

    Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.

    STEP 3

    Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.

By Miriam Nice