Chickpea & Risoni Soup

Really easy tasty comfort soup.

Chickpea & Risoni Soup

Serves 4

1 small onion, finely chopped

1 stick of celery, finely chopped

1 clove of galic, finely chopped

Extra virgin olive oil

A spring of fresh rosemary, leaves picked and finely chopped

2 x 400g tins of chickpeas

500ml stock (chicken or vegetable), warm

150g risoni (or other small soup pasta)

salt and pepper

A handful of fresh basil or parsley, leaves picked and torn


Place the onion, celery and garlic into a saucepan with a little olive and rosemary.

Cook as gently as possible, with the lid on, for about 15-20 minutes, until the vegetables are soft and without any colour.

Drain the chickpeas and rinse them in cold water.

Add the chickpeas to the pan and cover with stock.

Cook gently for half an hour.

Remove half of the chickpeas using a slotted spoon and put them aside.

Puree the soup in the pan using a handheld stick blender.

Add the reserved whole chickpeas and the pasta, season with salt and pepper and simmer gently until the chickpeas are tender the pasta is cooked.

If the soup is too thick, pour in some boiling water to thin it down and season if needed.

Serve drizzled with good quality extra virgin olive oil and torn basil or parsley.

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