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“A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on.”

Ingredients Nutrition


  1. Bring a pan of water to the boil and cook the macaroni for 2 minutes less than the packet instructions. Drain, toss in a little oil (to stop sticking) and set aside.
  2. Heat the oil in a large pan and gently cook the onions and garlic over a medium heat for 4-5 minutes. Stir in the rosemary and chili flakes and cook for a further 2 minutes.
  3. Tip in the tomatoes, broth, chickpeas and a pinch of salt and a grinding of black pepper. Simmer gently for 20 minutes until thickened.
  4. Stir in the vinegar and pasta and serve. Or to freeze:.
  5. Remove from the heat. Cool completely, then ladle into freezer bags or containers. Freeze for up to 2 months.
  6. Defrost overnight, then reheat on the stove top and simmer for 2-3 minutes. Add a little boiling water if necessary, to loosen the soup. Serve with Parmesan shavings and garnish with rosemary sprigs.

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