Heat a large saucepan or frypan over medium heat with 2 tbsp olive oil. Dice onion, celery, carrots and zucchini. Add to pan as you go. Cook for 5 minutes until softened.
2. Simmer the soup
Stir in stock paste and 1/4 tsp chilli flakes and 2 tsp dried Italian herbs. Pour in tinned cherry tomatoes and 1.2L water. Cover and simmer for 10 minutes.
3. Add the pasta
Add chickpea pasta to saucepan. Simmer for 2-3 minutes until cooked through. Season to taste with salt and pepper.
4. Finish and plate
Divide soup among bowls. Garnish with rocket leaves and finish with a drizzle of olive oil.
Add some parmesan cheese or nutritional yeast on top of the soup for a cheesy finish!
Protein upsize add-on - haloumi cheese. Dice and pan fry haloumi in a frypan. Add to soup at the end.
Brown onion, 1/2 *
Celery, 3 sticks
Zucchini, 1/2 *
Stock paste, 1/2 jar *
Tinned cherry tomatoes, 400g
Chickpea casarecce, 1 packet (300g)
Rocket leaves, 1/2 bag (100g) *
From your pantry
Olive oil, salt, pepper, dried Italian herbs, chilli flakes