Pasta and Chickpea Soup with Pesto

[Guest guest]

Pasta and Chickpea Soup with Pesto  

 

3 tbsps. olive oil

1 onion, chopped

2

cloves garlic, finely chopped

1 small leek, sliced

1 level tsp. chopped

fresh rosemary

1 19 oz. can chickpeas

1 quart vegetable stock

4 ripe

tomatoes skinned and chopped

1 courgette, diced

1/2 cup shelled peas

 

1/2 cup french beans

1/2 cup shelled broad beans

1/4 cup dried

pastina

2 tbsps. chopped fresh parsley

salt and freshly ground black

pepper

readymade pesto

freshly grated pecorino or parmesan to serve

 

 

Heat the oil in a large saucepan add the onion

garlic leek and rosemary and fry on the simmering plate for 5 to 6 minutes or

until softened but not coloured.

Add the chickpeas with their liquid the

stock and tomatoes.

Bring to the boll cover and simmer on the floor of the

simmering oven for 40 minutes.

Add the courgette peas halved french beans

and the shelled broad beans. Return to the boil then cook on the simmering plate

for 10 minutes.

Add pasta and parsley and cook in the simmering oven for 6

to 8 minutes until al dente.

Season to taste.

Serve topped with a

spoonful of pesto and a sprinkling of cheese.

Pasta and chickpeas provide

excellent contrasting textures in this robust soup. You can use borlotti beans

instead of chickpeas or replace half the stock with an equal quantity of tomato

juice if you wish. Serves 6

 

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