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Ingredients
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1 tablespoon
olive oil
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1
sweet potato chopped into bite sized pieces
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2
celery sticks chopped
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1
onion finely chopped
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2
cloves garlic minced
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14 ounces
tin chickpeas (garbanzo beans) rinsed and drained
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14 ounces
chopped tomatoes
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4 cups
vegetable stock
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2 tablespoons
freshly chopped herbs
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Salt to taste
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1/4 teaspoon
chilli flakes
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1/2 cup
mini pasta shells
Directions
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Heat the oil and fry the sweet potato, celery and onion and fry for 8 mins until soft.
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Then add the garlic and stir fry for 30 sec
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Add in the chickpeas, tomatoes, stock, herbs, salt and chilli, bring to the boil and then simmer for 8 mins.
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Then add in the pasta and simmer for between 8-10 mins until the pasta is cooked.
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Serve the soup topped with fresh basil pesto and crusty bread.
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