Name: Tuscan Chickpea Soup
Ingredients: 1 1/2 pint vegetable stock; 1/4 teaspoon rosemary; 1 tablespoon tomato puree; 400 gram passatta or 1 tin tomatoes; 1 tin chickpeas (drained); 4 tablespoon olive oil; 3 cloves garlic; 2 ounce soup pasta (any small pasta will do - tiny macaroni works well)

Tuscan Chickpea Soup

This tomato-based soup features pureed chickpeas for a thicker texture, rosemary and pasta. This Italian soup is tasty with crusty bread.

Ingredients

1 1/2 pint vegetable stock
1/4 teaspoon rosemary
1 tablespoon tomato puree
400 grams passatta or 1 tin tomatoes
1 tin 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 passatta/tomatoes together so you get a smoothish 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.