Tomato, chickpea and pasta soup
This cheap, quick and easy soup is based on an Italian classic: Pasta e ceci. If you’ve got any fresh herbs to hand, sprinkle a small handful over each bowl of soup before serving. Flatleaf parsley, basil and sage would all work well.
Each serving provides 391 kcal, 14g protein, 44g carbohydrate (of which 8g sugars), 15g fat (of which 2g saturates), 10g fibre and 0.1g salt.
Heat the extra virgin olive oil and the garlic gently in a medium saucepan over a medium heat until the garlic is soft and just starting to brown. Drain the chickpeas and stir in along with a generous amount of salt and pepper.
Stir in the chopped tomatoes, chicken stock and pasta shapes. Bring to the boil, then reduce the heat until the soup is just simmering.
Cook the soup for 15 minutes, or until the pasta is tender.
Check the seasoning, and serve finished with a generous drizzle of olive oil.