Recipe of the Month: A Hug In A Bowl

Tomato and Pasta Soup

Serves 4

• 2tbsp olive oil

• 1 large onion, finely chopped

• 2 celery sticks, chopped

• 2 garlic cloves, crushed

• 1tbsp tomato purée

• 400g chopped tomatoes

• 400g can chickpeas

• 150g risoni

• 700ml vegetable stock

• 2tbsp basil pesto

Heat 1 tbsp of the olive oil in a large saucepan. Add the onion and celery and fry for 10 to 15 minutes to soften, then add the garlic and cook for 1 minute more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil. Reduce the heat and leave to simmer for 6 to 8 minutes, or until the pasta is tender. Season to taste, then ladle into bowls.

Stir the pesto into the remaining oil, then drizzle over the soup. Serve with chunks of crusty bread.