Prep: 5 mins
Cook: 25 mins
Easy Serves 4
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
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
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.