About this recipe:Healthy vegetarian tomato soup with protein-laden chickpeas, plum tomatoes, conchiglie (shell) pasta and herbs simmered in vegetable stock for full-on flavour and health!
1.25L vegetable stock
85g conchiglie (small shell) pasta
1 tablespoon olive oil
1 onion, chopped
2 gloves garlic, minced
425g tinned chickpeas, drained and rinsed
2 (400g) tins peeled plum tomatoes, chopped, juice reserved
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
salt and pepper to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Bring vegetable stock to the boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente.
Meanwhile, heat oil in a small frying pan over medium heat. Sauté onions and garlic until translucent. Stir into pasta and add chickpeas, tomatoes, basil, thyme, salt and pepper. Heat through and serve.