RECIPE OVERVIEW
You will certainly have superheroes on your hands after this hearty, warming and nutritious soup is devoured. There’s a great selection of fun pasta shapes available now, so have fun with it. Besides supper, this would also make an ideal lunchbox filler.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
-
1 pinch Black Pepper
-
1 - Carrots
finely chopped -
1 stick Celery
finely chopped -
1 tin Chickpeas
(400g) drained and rinsed -
1 tin Chopped Tomatoes
(400g) -
50 g Conchiglette Pasta
or any pasta shapes. (use 25g if tiny) -
1 clove Garlic
finely chopped -
1 - Onion
finely chopped -
1 pinch Salt
-
50 g Spinach
or kale. roughly chopped -
1 small SuperValu Courgette
diced -
1 tbsp SuperValu Sunflower Oil
-
600 ml Vegetable Stock
or chicken stock
Method
- Heat the oil in a large sauté pan on a medium heat. Sauté the onion, carrot, celery, courgette and garlic for 4 to 5 minutes, until the vegetables are beginning to soften. Add the stock, tomatoes, chickpeas, pasta and seasoning to the soup and bring to the boil. Reduce to a simmer for about 10 minutes, until the pasta and vegetables are tender.
- Stir in the spinach or kale at the last minute until just wilted and remove from the heat. Serve straight away. Allow to cool completely if freezing this for another time.
FOR A TWIST
- Replace the pasta with 2 x 400g tins of green lentils if preferred.
- Fry 4 slices of bacon, chopped, with the vegetables for a non-vegetarian version.
- Stir leftover chicken, beef or lamb in with the stock as another non-vegetarian option.
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