Pasta and Chickpea Soup

Submitted by English_Rose

"A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6-8

ingredients

• 10 ounces small macaroni pasta
• 2 tablespoons extra virgin olive oil, plus extra for the pasta
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 1 large sprigs rosemary, finely chopped, plus extra to garnish
• 1 teaspoon chili flakes
• 2 (14 ounce) cans chopped tomatoes
• 4 1⁄4 cups vegetable broth
• 2 (14 ounce) cans chickpeas, drained
• 2 tablespoons balsamic vinegar
• salt and pepper
• vegetarian parmesan cheese, shavings, to serve

directions

1. Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain, toss in a little oil (to stop sticking) and set aside.
2. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes. Stir in the rosemary and chili flakes and cook for a further 2 minutes.
3. Tip in the tomatoes, broth, chickpeas and a pinch of salt and a grinding of black pepper. Simmer gently for 20 minutes until thickened.
4. Stir in the vinegar and pasta and serve. Or to freeze:.
5. Remove from the heat. Cool completely, then ladle into freezer bags or containers. Freeze for up to 2 months.
6. Defrost overnight, then reheat on the stove top and simmer for 2-3 minutes. Add a little boiling water if necessary, to loosen the soup. Serve with Parmesan shavings and garnish with rosemary sprigs.