Tuscan chickpea soup with pasta

Tuscan chickpea soup with pasta

This tasty soup is made all from the pantry - no fresh ingredients! So its easy to quickly whip up whenever you feel like it - no special shopping trip needed to get ingredients.

400 g can chickpea's, drained.
400 g can chopped tomatoes
750 mL vegetable stock
4 tablespoons extra virgin olive oil
1 clove garlic, crushed
1/4 teaspoon dried rosemary
1 tablespoon tomato puree
freshly ground black pepper
50 g soup pasta

Use a food processor or blender to puree tomatoes and chickpea's.
Stir in the stock.
Fry the garlic in the olive oil for 1 minute, careful not to let it brown.
Add the pureed tomato/chickpea's, rosemary, tomato puree and pepper.
Bring to boil and simmer for 5 minutes.
Add pasta and cook for another 10 minutes or until pasta is cooked - stir frequently to prevent pasta sticking.
Serve with extra virgin olive oil and bread.


This recipe is originally from Judy Ridgway - one of my favourites :)
I often serve it when we have visitors over for dinner as a first course, it always impresses as it's so tasty. You could make it more filling by adding more pasta for a more filling main course....