Dinner Tonight: Chickpea and Pasta Soup

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Course Main Dishes

Ingredients in this Recipe

1 clove of garlic, peeled and finely chopped
1 small onion, peeled and finely chopped
1 stick of celery, trimmed and finely chopped, plus celery leaves if available
2 14 ounce cans chickpeas, drained and rinsed
2 sprigs fresh rosemary, leaves picked and finely chopped
3 1/2 ounces ditalini or other small soup pasta
3 cups chicken or vegetable stock
3 tablespoons olive oil
A good handful of fresh basil or parsley, leaves picked and roughly chopped
Juice of half a lemon

Recipe Preparation

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