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68.5p/100mlThe Italian classic pasta e ceci (pasta and chickpeas) meets minestrone in this big pan of good things. Ideal for supper, but also for lunch the next day.
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Warm the oil and butter in a large saucepan. Add the soffritto mix and fry until softened and turning golden, about 10 minutes. Stir in the garlic and chilli flakes and fry for another 1 minute or so. Add the courgette and cabbage.
Fry the vegetables for a few minutes, stirring often, until the cabbage begins to wilt. Stir in all the contents of the can of chickpeas with the stock. Season, bring to the boil, then lower the heat, cover and allow to simmer gently for 20 minutes.
Stir in the macaroni and cook for 8 minutes more. Add the peas, then cook for another 3-4 minutes, until the pasta and peas are tender. Serve the soup topped with the cheese and some cracked black pepper.
The minestrone will thicken as it sits. If you prefer a looser soup, add a little extra stock. This soup is perfect for stretching out to serve more – add extra pulses and stock plus kale, spinach or other greens, and you can add spices along with the garlic and chilli, if liked. Sprinkle with any grated hard cheese, or add a dollop of ricotta – anything goes!
Typical values per serving when made using specific products in recipe
Energy | 2,152kJ/ 514kcals |
---|---|
Fat | 19g |
Saturated Fat | 7.3g |
Carbohydrates | 57g |
Sugars | 18g |
Fibre | 18g |
Protein | 20g |
Salt | 0.4g |
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£1.90Price per unit
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63p/10g0 added
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