Ingredients:
2 litres vegetables stock
2 dried bay leaves
1 tablespoon olive oil
1 can crushed tomatoes, no added salt
1 can chickpeas, drained and rinsed
3 carrots, peeled and diced
4 large sticks of celery, sliced
1 zucchini, diced
1 onion, peeled and diced
5 cherry tomatoes
100g pasta
1 tablespoon tomato paste, no added salt
2 litres vegetables stock
2 dried bay leaves
1 tablespoon olive oil
1 can crushed tomatoes, no added salt
1 can chickpeas, drained and rinsed
3 carrots, peeled and diced
4 large sticks of celery, sliced
1 zucchini, diced
1 onion, peeled and diced
5 cherry tomatoes
100g pasta
1 tablespoon tomato paste, no added salt
Method:
Heat the olive oil in a soup pot over a low heat. Add onion and cook until tender. Add carrots, celery, zucchini and cherry tomatoes and increase to a medium heat. Add stock, tin tomatoes, tomato paste and bay leaves. Allow to simmer for 10 - 15 minutes until vegetables begin to soften. Add pasta and chickpeas and cook for a further 15 minutes or until the pasta is tender and cooked completely.
Serve and enjoy
Heat the olive oil in a soup pot over a low heat. Add onion and cook until tender. Add carrots, celery, zucchini and cherry tomatoes and increase to a medium heat. Add stock, tin tomatoes, tomato paste and bay leaves. Allow to simmer for 10 - 15 minutes until vegetables begin to soften. Add pasta and chickpeas and cook for a further 15 minutes or until the pasta is tender and cooked completely.
Serve and enjoy
