Tomato & pasta soup recipe

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

Method Steps

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

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