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

£ 1.69/unit,7g
Garlic Granules

Product Information

£ 1.89/unit,47g
Rosemary

Product Information

£ 1.69/unit,18g
Schwartz product packaging

Product Information

£ 1.98/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.
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