Feel-good pasta soup

Try our take on comforting pasta e ceci. Seasoning is key, and a drizzle of good olive oil and a scattering of hard, sharp cheese will really bring it to life

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 3 rosemary sprigs, chopped
• 3 large garlic cloves, crushed
• 2 tbsp tomato purée
• pinch of chilli flakes, plus extra to serve (optional)
• 400g can chopped tomatoes
• 2 x 400g cans chickpeas, drained
• 150g short pasta, such as tubetti or macaroni
• 1 vegetable or chicken stock cube
• 25g parmesan, pecorino or vegetarian-style hard cheese, grated, plus a rind if you have one (see tip, below)
• 150g kale, spinach or cavolo nero, tough stalks removed and roughly chopped
• 1 lemon, zested, plus a squeeze of juice
• 2 tbsp extra virgin olive oil

Directions

• STEP 1

  Heat the oil in a large, deep pan over a medium heat. Add the onion and cook for about 5 mins, or until it turns translucent. Stir in the rosemary and garlic and sizzle for another minute, stirring to ensure the garlic doesn’t burn. Add the tomato purée and a pinch of chilli flakes, if using. Stir and cook for a couple of minutes.

• STEP 2

  Stir in the tomatoes, chickpeas and pasta. Crumble in the stock cube, add the parmesan rind, if using, and pour in 1 litre water. Season and stir, bring to a simmer and cook for 8 mins, or until the pasta is nearly cooked.

• STEP 3

  Add the kale, spinach, or cavolo nero to the pan, stirring until the leaves wilt, this should take just a few minutes. It should look soupy at this point, if the broth has thickened too much, add a little extra water. Add the lemon zest and half the grated parmesan, taste the broth and add a squeeze of lemon, pinch of chilli or a little more salt if needed.

• STEP 4

  Ladle into bowls, discarding the cheese rind. Top with the remaining grated cheese, another sprinkling of chilli flakes, if you like, and drizzle with the extra virgin olive oil.