Ingredients
- ♡ 2 Tablespoon Extra Virgin Olive Oil
- ♡ 1 Medium Onion - Finely Chopped
- ♡ 2 Stick Celery - Finely Chopped
- ♡ 2 Ripe Red Tomatoes - Chopped
- ♡ 4 Cups Vegetable Stock
- ♡ 300g Short Pasta (Such as Tubetti, Macaroni, Elbow Pasta)
- ♡ 2 X 400g Cans Chickpeas - Rinsed and Drained
- ♡ 1 Tablespoon Parsley Leaves - Finely Chopped
- ♡ Season To Taste with Sea Salt and Freshly Cracked Black Pepper or parmesan cheese.
Instructions
- ♥ Heat oil in a large pot over medium heat and add onion and celery and stir fry until onion is translucent.
- ♥ Add chopped tomato and stir fry until slightly soft and add vegetable stock. Bring the stock to the boil and then add the pasta. Reduce heat and cook until pasta is slightly under cooked.
- ♥ Add the chickpeas and bring the soup back to a simmer and cook until the pasta is “al dente” remove from heat and stir through the parsley and season to taste.
- ♥ Enjoy!
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