Nourishing Veggie Broth With Orecchiette
Total Time
50 minutes
Prep Time
0 seconds
Cook Time
50 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- 2 tablespoons olive oil
- 1 large onion
- 2 carrots
- 2 sticks of celery
- 4 cloves garlic
- 2 bay leaves
- small handful of thyme sprigs
- 1 tablespoon tomato purée
- 1 tablespoon brown rice miso paste
- 1 x 14 oz tin chopped tomatoes
- 240g canned chickpeas
- 1¼ litre vegetable stock
- 225g orecchiette
- large handful of basil
- pinch of dried red chilli flakes
- pinch of sea salt
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Preparation
Step 1
Warm the olive oil in a large deep saucepan or casserole dish set over medium heat. Add the onion, carrots, celery, garlic, a pinch of salt and cook for 5 minutes until slightly softened.
Step 2
Stir in the bay leaves, thyme leaves, tomato purée and miso; cook for 2–3 minutes until fragrant.
Step 3
Next, pour in the tinned tomatoes, chickpeas and stock. Bring to the boil, then reduce the heat and simmer for 10–15 minutes until the vegetables are tender.
Step 4
Remove the pan from the heat and use a hand blender to roughly blitz half of the soup to thicken it slightly (if you like), then return to the heat, add the pasta and cook for 8–10 minutes until al dente.
Step 5
Divide between bowls and scatter over the basil, chilli flakes (if using) and a drizzle of olive oil.
Step 6
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