Chickpea Soup With Pasta And Pesto
From 1001 Recipes You've Always Wanted To Cook.
Source and licence
From 1001 Recipes You've Always Wanted To Cook, printed page 6, digitised by the Internet Archive: https://archive.org/details/1001RecipesYouveAlwaysWantedToCook
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 2 sticks celery
- a spoonful of pesto
- 3 tbsp olive oil
- 1 onion
Method
- 3 tbsp olive oil 1 onion, chopped 2 sticks celery, chopped 2 garlic cloves, finely chopped 1 x 400g/14oz can chickpeas (garbanzos) 1.2 litres/2 pints/5 cups hot vegetable stock 1 x 400g/14oz can tomatoes 2 courgettes (zucchini), diced 75g/3oz small soup pasta 225g/8oz baby spinach leaves salt and ground black pepper 6 tsp green pesto grated Parmesan to serve 1 Heat the oil in a large pan set over a low heat.
- Add the onion, celery and garlic and cook gently for 5 minutes or until softened but not coloured.
- 2 Add the chickpeas with their liquid, the hot stock and tomatoes.
- Bring to the boil, then reduce the heat, cover the pan and simmer for 40 minutes.
- 3 Add the courgettes and peas.
- Bring to the boil, then reduce the heat and simmer gently 4 Add the pasta and simmer for about 8 minutes until the pasta is just tender but not mushy.
- Stir in the spinach.
- Season to taste with salt and pepper.
- 5 Ladle the hot soup into warmed serving bowls and top with a spoonful of pesto.
- Sprinkle with grated Parmesan and serve immediately.