Italian Tomato & Rosemary Pasta Soup

Italian Tomato & Rosemary Pasta Soup

Italian Tomato & Rosemary Pasta Soup

Prep Time
5 Minutes
Cook Time
30 Minutes
Ingredients
12
Servings
4
Ingredients
  • 1 teaspoon Oregano

  • 125 gram (5 ounce) small macaroni pasta

  • 1 tablespoons olive oil

  • 1 onion, finely chopped

  • 1 teaspoon Garlic Granules

  • 1 teaspoon Rosemary

  • 1/2 teaspoon Chilli Flakes

  • 400 gram tin chopped tomatoes

  • 600 millilitre (1 pint) vegetable stock

  • 400 gram tin chickpeas, drained

  • 1 tablespoons balsamic vinegar

  • Schwartz Sea Salt and Black Pepper to season

Key Products
Oregano

Product Information

£ 1.70/unit,7g
Garlic Granules

Product Information

£ 1.90/unit,47g
Rosemary

Product Information

£ 1.70/unit,18g
Schwartz product packaging

Product Information

£ 2.00/unit,29g

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.

Nutritional Information

Typical Values Amount
Energy 260
TotalFat 11.3
SaturatedFat 0.8
Salt 1.2
Carbohydrates 40.2
Fiber 7.1

Reviews