Name: Feel-good pasta soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion chopped; 3 rosemary sprigs chopped; 3 large garlic cloves crushed; 2 tbsp tomato purée; pinch of chilli flakes plus extra to serve (optional); 400g can chopped tomatoes; 2 x 400g cans chickpeas drained; 150g short pasta such as tubetti or macaroni; 1 vegetable or chicken stock cube; 25g parmesan pecorino or vegetarian-style hard cheese, grated, plus a rind if you have one (see tip, below); 150g kale spinach or cavolo nero, tough stalks removed and roughly chopped; 1 lemon zested, plus a squeeze of juice; 2 tbsp extra virgin olive oil

Feel-good pasta soup

Try our take on comforting pasta e ceci. Seasoning is key, and a drizzle of good olive oil and a scattering of hard, sharp cheese will really bring it to life

30 min total 10 min prep 20 min cook 4 452 cal

Instructions

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1 Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent. Stir in the rosemary and garlic and sizzle for another minute, stirring to ensure the garlic doesn’t burn. Add the tomato purée and a pinch of chilli flakes, if using. Stir and cook for a couple of minutes.
2 Stir in the tomatoes, chickpeas and pasta. Crumble in the stock cube, add the parmesan rind, if using, and pour in 1 litre water. Season and stir, bring to a simmer and cook for 8 mins, or until the pasta is nearly cooked.
3 Add the kale, spinach, or cavolo nero to the pan, stirring until the leaves wilt, this should take just a few minutes. It should look soupy at this point, if the broth has thickened too much, add a little extra water. Add the lemon zest and half the grated parmesan, taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed.
4 Ladle into bowls, discarding the cheese rind. Top with the remaining grated cheese, another sprinkling of chilli flakes, if you like, and drizzle with the extra virgin olive oil.