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Italian Tomato & Rosemary Pasta Soup
Ingredients
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1 teaspoon Oregano
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125 gram (5 ounce) small macaroni pasta
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1 tablespoons olive oil
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1 onion, finely chopped
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1 teaspoon Garlic Granules
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1 teaspoon Rosemary
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1/2 teaspoon Chilli Flakes
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400 gram tin chopped tomatoes
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600 millilitre (1 pint) vegetable stock
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400 gram tin chickpeas, drained
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1 tablespoons balsamic vinegar
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Schwartz Sea Salt and Black Pepper to season
Key Products
Instructions
- 1 Bring a pan of water to the boil. Cook the macaroni for 2 minutes less than the packet instructions so the pasta is still al dente.
- 2 Heat the oil in a large pan. Fry the onion and Garlic Granules over a medium-heat for 4-5 minutes. Stir in the Rosemary, Oregano and Crushed Chillies and cook for a further 2 minutes.
- 3 Stir in the tomatoes, stock, chickpeas and balsamic vinegar. Season to taste and simmer gently for 20 minutes.
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