Orecchiette & Chickpea Tomato Soup
Donal's Notes
This quick family meal only uses a handful of fresh and cupboard ingredients and goes down a treat with the kids.
To serve:
Chopping board
Casserole dish
Mixing bowl
Sieve
Ladle
Wooden spoon
Zester
Vegetable peeler
Measuring spoons
Instructions
1
First do your prep. Finely chop the onion, carrot and celery.
2
Finely chop the garlic.
3
Empty the tinned peeled San Marzano tomatoes into a bowl and crush them with your hands, breaking them down to smaller pieces.
4
Heat a medium sized casserole over a medium high heat and add 1 tbsp olive oil. Fry the onions, carrots and celery until tender for 6-8 minutes. Then add the chilli flakes and the garlic and fry for a further minute.
5
Add the crushed tomatoes and stir through.
6
Pour in the beef stock and bring to a steady boil.
7
Add the orecchiette and cook for 10 minutes or so until the pasta is al dente.
8
Stir through the baby spinach and drained, rinsed chickpeas. Cook until the spinach is wilted.
9
Roughly chop the fresh parsley to sprinkle on top for garnish.
10
Season to taste and serve hot garnished with freshly chopped parsley, a generous grating of parmesan and a drizzle of your best extra virgin olive oil.
