Tuesday’s Unstuffed recipe

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

Serves 4


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)

750ml water

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


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