Minestra Di Pasta E Ceci
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Yield: 4 servings Ready in 1 hours
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|1 Clove garlic; finely chopped|
|1/2 tsDried basil|
|1 1/2 ptWater|
|A little cornflour|
|1 Bay leaf|
|2 tsMarigold Vegetable Bouillon|
|; vegetable stock cube|
|2 ozCooked chickpeas; (tinned|
|2 tsDried Oregano|
|1 1/2 ozTiny pasta shapes|
|1 pnDried Rosemary|
|6 ozDiced mixed root vegetables;|
|1 tbFreshly chopped parsley|
|1 Dessertspoon tomato pur?e|
|1 smOnion; very finely chopped|
|2 Sticks celery; diced|
|1 Dessertspoon olive oil|
|1 Dessertspoon soya sauce|
|1 14 ounces ca chopped|
Minestra Di Pasta E Ceci Preparation
1. Put the onion, garlic and celery in a pan with the olive oil and saute for about 5 minutes. 2. Add a little cornflour, stir and cook for a minute or two. 3. Add the tomatoes, tomato pur?e, soya sauce herbs, root vegetables, water and bouillon powder. 4. Bring to the boil, reduce the heat, cover and simmer for about 30 minutes. 5. Season to taste, add the pasta and chick peas and simmer for a further few minutes. 6. Add a little water if the soup is too thick. Serve hot.
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