Name: Tomato & pasta soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
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

Tomato & pasta soup

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

30 min total 5 min prep 25 min cook 4 349 cal

Instructions

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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.