A filling and affordable family soup with a warming winter kick from the added chilli.
This is such an easy recipe that makes a really filling meal in one bowl!
1 tablespoon extra-virgin olive oil
1 medium onion, peeled and chopped
2 stalks celery, sliced
1 carrot, diced
1 small courgette, diced
1 garlic clove, peeled and crushed
1 ½ pints chicken stock
2 large tomatoes, seeded and roughly chopped
1 handful spinach, chopped
1 400g can chickpeas or red kidney beans, drained and rinsed
½ cup uncooked pasta
2 tablespoons fresh basil, ripped.
In a large, lidded saucepan, heat the olive oil over medium heat. Add the onion, celery, garlic and carrots and sauté for about 5 minutes until softened.
Next, add the chicken stock, 1 teaspoon of chilli flakes or powder, tomatoes, spinach, beans and pasta. Bring to a boil over high heat. Reduce the heat and simmer, covered for 10 minutes.
Finally, add the diced courgettes, cover again and cook for 5 minutes more.
Remove from heat and stir in the basil and serves immediately