Minestra Di Pasta E Ceci

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1 Clove garlic; finely chopped
1/2 ts Dried basil
1 1/2 pt Water
A little cornflour
1 Bay leaf
; potato)
2 ts Marigold Vegetable Bouillon
; vegetable stock cube
2 oz Cooked chickpeas; (tinned
2 ts Dried Oregano
1 1/2 oz Tiny pasta shapes
1 pn Dried Rosemary
6 oz Diced mixed root vegetables;
1 tb Freshly chopped parsley
1 Dessertspoon tomato pur?e
1 sm Onion; very finely chopped
2 Sticks celery; diced
1 Dessertspoon olive oil
1 Dessertspoon soya sauce
1 14 ounces ca chopped

Original recipe makes 4 servings



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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