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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
COOKING 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 |