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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on. 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.
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