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
Instructions
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.
Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.
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