Pasta and chickpea soup

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 14
Servings 1


Serving Change
  • 45
    olive oil
  • 1
    onion, chopped
  • 2
    garlic cloves, finely chopped
  • 1
    leek, sliced into rings
  • 15
    chopped fresh rosemary
  • 4
    tomatoes, peeled and roughly chopped
  • 1
    x 410 g can chickpeas
  • 5
    x 250 ml vegetable stock
  • 125
    young baby marrows, cut into thin strips
  • 125
    young green beans, halved
  • 125
  • 80
    small pasta shells
  • 30
    chopped parsley
  • salt and freshly ground black pepper to taste


Heat the oil in a large saucepan, add the onion, garlic, leek and rosemary and sauté over low heat until the onion is soft.
Add the tomatoes, the chickpeas with their liquid and stock.
Cover and cook for 10 minutes.
Add the baby marrows, beans and peas and simmer for another 10 minutes.
Add the pasta and parsley and cook for 10 minutes or until the pasta is just cooked.
Season with salt and pepper.
Wash 50 g fresh rocket and pat dry with paper towels. Chop roughly.
Place rocket, one clove garlic, 15 ml drained capers, 15 ml chopped pasley, 25 ml toasted pine nuts and 50 ml grated Parmesan cheese in a food processor and blend to form a smooth paste.
Stir in 75 ml extra-virgin olive oil and season with salt and pepper.
Spoon the soup into bowls and serve each with a dollop of pesto.

Read more on: pulses  |  soup  |  sauté

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