An Easy Autumn Pasta e Ceci
- 1 tin whole peeled tomatoes
- 1 tin chickpeas
- 80ml extra virgin olive oil
- 1 carrot
- 1 white onion
- 2 stick celery
- 3 cloves garlic
- 1 sprig rosemary
- 170g dried small pasta
- 1.5 litres vegetable stock
- 50g Parmesan
- 100g spinach
- Salt and pepper
Rinse the chickpeas and drain well set aside.
In a pan heat the olive oil up on a medium heat, add the onion, carrot garlic and celery, sauté for five minutes until soft and translucent.
Add the rosemary sprigs and season with salt and pepper. Add the tinned chickpeas along with the tinned tomatoes and stock.
Bring to a gentle simmer for 10 minutes.
Carefully remove two ladles of the soup leaving behind the rosemary and blend until smooth and creamy.
Return the blended mixture to the soup, add the pasta and cook for 10 minutes until the pasta is cooked adding water if the mixture is too thick.
Once the pasta is cooked turn the heat off and add the spinach and allow to wilt from the heat of the pan.
Finish with a generous grating of Parmesan and a drizzle of olive oil.