STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A filling vegetarian soup that freezes well so you always have a hearty meal in the freezer to fall back on.”
READY IN:
50mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: