Tomato & pasta soup

• olive oil↗2 tbsp tbsp
• onion↗1

  chopped

• celery sticks↗2

  chopped

• garlic cloves↗2

  crushed

• tomato purée↗1 tbsp tbsp
• chopped tomatoes400g can g
• chickpeas↗400g can g
• orzo↗150g g

  or other small pasta shapes

• vegetable stock↗700ml ml
• basil pesto↗2 tbsp tbsp
• crusty bread↗

  to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.

2. 2

   Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.

3. 3

   Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.