Feel-good pasta soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 1 onionchopped
- 3 rosemary sprigschopped
- 3 large garlic clovescrushed
- 2 tbsp tomato purée
- pinch of chilli flakesplus extra to serve (optional)
- 400g can chopped tomatoes
- 2 x 400g cans chickpeasdrained
- 150g short pastasuch as tubetti or macaroni
- 1 vegetable or chicken stock cube
- 25g parmesanpecorino or vegetarian-style hard cheese, grated, plus a rind if you have one (see tip, below)
- 150g kalespinach or cavolo nero, tough stalks removed and roughly chopped
- 1 lemonzested, plus a squeeze of juice
- 2 tbsp extra virgin olive oil
Nutrition: Per serving
- kcal452
- fat15g
- saturates3g
- carbs54g
- sugars8g
- fibre12g
- protein19g
- salt0.9g
Method
step 1
Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent. Stir in the rosemary and garlic and sizzle for another minute, stirring to ensure the garlic doesn’t burn. Add the tomato purée and a pinch of chilli flakes, if using. Stir and cook for a couple of minutes.
step 2
Stir in the tomatoes, chickpeas and pasta. Crumble in the stock cube, add the parmesan rind, if using, and pour in 1 litre water. Season and stir, bring to a simmer and cook for 8 mins, or until the pasta is nearly cooked.
step 3
Add the kale, spinach, or cavolo nero to the pan, stirring until the leaves wilt, this should take just a few minutes. It should look soupy at this point, if the broth has thickened too much, add a little extra water. Add the lemon zest and half the grated parmesan, taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed.
step 4
Ladle into bowls, discarding the cheese rind. Top with the remaining grated cheese, another sprinkling of chilli flakes, if you like, and drizzle with the extra virgin olive oil.
