pasta and chickpea soup with pesto

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Cooking receipe to make pasta and chickpea soup with pesto under category Aga Recipes. You may find some video clips related to this receipe below.

pasta and chickpea soup with pesto

3 tbsp olive oil

1 onion chopped

2 garlic cloves finely chopped

1 small leek sliced

1 level tsp chopped fresh rosemary

397g can chickpeas

1.2 litres vegetable stock

4 ripe tomatoes skinned and chopped

1 courgette diced serve

125g shelled peas

125g french beans

125g shelled broad beans

50g dried pastina (small soup pasta)

2 tbsp chopped fresh parsley

salt and freshly ground black pepper

readymade pesto

freshly grated pecorino or parmesan to

serve

Heat the oil in a large saucepan add the onion garlic leek and rosemary and fry on the simmering plate for 5 to 6 minutes or until softened but not coloured.

Add the chickpeas with their liquid the stock and tomatoes.

Bring to the boll cover and simmer on the floor of the simmering oven for 40 minutes.

Add the courgette peas halved french beans and the shelled broad beans. Return to the boil then cook on the simmering plate for 10 minutes.

Add pasta and parsley and cook in the simmering oven for 6 to 8 minutes until al dente.

Season to taste.

Serve topped with a spoonful of pesto and a sprinkling of cheese.

Pasta and chickpeas provide excellent contrasting textures in this robust soup. You can use borlotti beans instead of chickpeas or replace half the stock with an equal quantity of tomato juice if you wish.

Serves 6

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