Tomato Chickpea Soup
Chickpeas thicken this delicious Tuscan soup and also add low-calorie, vegetarian protein. Adjust the amount of healthy olive oil based on your preferences.
Ingredients
- 1 1/2 pint vegetable stock
- 1/4 teaspoon rosemary
- 1 tablespoon tomato puree
- 1 3/4 cup tomatoes
- 1 can chickpeas, drained
- 4 tablespoons olive oil
- 3 cloves garlic
- 2 ounces soup pasta (any small pasta will do - tiny macaroni works well)
Instructions
- Make vegetable stock and put rosemary and tomato puree in jug with it.
- Blend chickpeas and tomatoes together so you get a smooth-ish mixture.
- Fry garlic in olive oil for 30 seconds, then add the stock mixture and chickpea mixture to it. Bring to boil, cover and simmer for five minutes.
- Add pasta, stir, cover and simmer for 10 minutes, stirring occasionally to separate the pasta. Season to taste. Serve with ciabatta bread, or cheese on toast.
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