1.5 litres/2 1/2 pints Meat Stock
3 tablespoons olive oil, plus extra for drizzling 1 onion, chopped
1 carrot, chopped 1 celery stick, chopped
250 g/9 oz spinach, chopped 150 g/5 oz canned or cooked chickpeas, drained
100 g/37 oz soup pasta salt and pepper


1.Bring the stock to the boil in a saucepan. Heat the olive oil in another pan, add the onion, carrot and celery and cook over a low heat, stirring occasionally, for 5 minutes until softened.
2.Add the spinach, season with salt and cook for a few minutes more. Add the chickpeas and stock and simmer for 30 minutes.
3.Add the pasta and cook until al dente. Season with pepper, lade into a soup tureen, drizzle with olive oil and serve.

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