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

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

Instructions

Step 1: Heat the olive oil in a large, deep pan over medium heat. Add the chopped onion and cook for about 5 minutes until translucent.

Step 2: Stir in the chopped rosemary and crushed garlic. Cook for another minute, stirring carefully to prevent the garlic from burning.

Step 3: Add the tomato purée and a pinch of chilli flakes if using. Stir and cook for a couple of minutes to deepen the flavors.

Step 4: Pour in the chopped tomatoes, drained chickpeas, and short pasta. Crumble in the stock cube and add the parmesan rind if you have one. Pour in 1 litre of water, season with salt and pepper, and stir well.

Step 5: Bring the soup to a simmer and cook for about 8 minutes, or until the pasta is nearly cooked.

Step 6: Add the kale, spinach, or cavolo nero. Stir until the leaves wilt, which should take just a few minutes. If the broth is too thick, add a little extra water to achieve a soupy consistency.

Step 7: Stir in the lemon zest and half of the grated cheese. Taste the broth and add a squeeze of lemon juice, extra chilli flakes, or more salt as needed.

Step 8: Ladle the soup into bowls, discarding the cheese rind. Top with the remaining grated cheese, a sprinkle of chilli flakes if desired, and drizzle with extra virgin olive oil.

Tips & Variations

Use any hardy greens you prefer, such as Swiss chard or collard greens, for a different flavor and texture.

If you don’t have a parmesan rind, you can skip it and add extra cheese at the end for richness.

Substitute chickpeas with cannellini beans for a creamier texture.

For a protein boost, stir in cooked shredded chicken or crispy bacon at the end.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to soak and cook the dried chickpeas beforehand until tender. This will add extra time to the recipe but will work just as well.

What pasta types work best in this soup?

Short pasta shapes like tubetti, macaroni, ditalini, or small shells are ideal as they cook evenly and blend well with the soup’s texture.

Dinner

Feel-Good Pasta Soup Recipe

Introduction