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    Pasta, Chick Pea and Rosemary Soup

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    Pasta, Chick Pea and Rosemary Soup

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes


    • 1 tbsp olive oil
    • 1 large onion, finely chopped
    • 2 stalks essential Waitrose Celery, sliced
    • 2 cloves garlic, chopped
    • 2 large sprigs fresh rosemary
    • 400g can essential Waitrose Chopped Tomatoes
    • 1-2 tbsp essential Waitrose Tomato Purée
    • 410g can essential Waitrose Chick Peas, drained and rinsed
    • 200g De Cecco Conchiglie Rigate dried pasta


    1. Heat the oil in a heavy-based pan, add the onion, celery and garlic and cook over a low heat for 5 minutes until softened. Add the rosemary, chopped tomatoes, tomato purée and seasoning, bring to the boil and simmer for 5 minutes, to give a thick sauce.
    2. Add the chick peas to the pan and cook for a further 3 minutes, then add 1 litre water and bring to the boil. Add the pasta, bring to the boil and simmer vigorously for 13 minutes, until the pasta is tender. Check seasoning and discard the rosemary.
    3. Spoon into warm serving bowls and serve with extra-virgin olive oil for drizzling, and grated vegetarian Cheddar (or meat-eaters could use Parmigiano Reggiano).

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