Today’s recipe is a tasty minestrone soup with pasta and chickpeas. Light and herby, it’s also delicious and filling.
Minestrone di Pasta e Ceci
1 small onion, very finely chopped
1 clove garlic, finely chopped
2 sticks celery, diced
1 dessertspoon olive oil
A little cornflour
400g can chopped tomatoes
1 tbsp tomato purée
1 tsbp soya sauce
1 bay leaf
½ tsp dried basil
pinch dried rosemary
2 tsp dried oregano
1 tbsp freshly chopped parsley
175g diced mixed root vegetables (carrot, parsnip, potato)
2 tsp Marigold Vegetable Bouillon or a vegetable stock cube seasoning
40g tiny pasta shapes
50g cooked chickpeas (tinned can be used)
1 Put the onion, garlic and celery in a pan with the olive oil and sauté for about 5 minutes.
2 Add a little cornflour, stir and cook for a minute or two.
3 Add the tomatoes, tomato purée, soya sauce, herbs, diced root vegetables, water and bouillon powder.
4 Bring to the boil, reduce the heat, cover and simmer for about 30 minutes.
5 Season to taste, add the pasta and chickpeas and simmer for a further few minutes.
6 Add a little water if the soup is too thick. Serve hot.
Copyright the Vegetarian Society