Tomato & pasta soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 1 onionchopped
- 2 celery stickschopped
- 2 garlic clovescrushed
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 400g can chickpeas
- 150g orzoor other small pasta shapes
- 700ml vegetable stock
- 2 tbsp basil pesto
- crusty breadto serve
Nutrition: per serving
- kcal349low
- fat12glow
- saturates2g
- carbs45g
- sugars9g
- fibre8g
- protein12g
- salt0.6g
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.
