Tomato & pasta soup

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 400g can chickpeas
• 150g orzo or other small pasta shapes
• 700ml vegetable stock
• 2 tbsp basil pesto
• crusty bread, to serve

Instructions

• Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 mins, or until starting to soften, then add the garlic and cook for 1 min more. Stir in all the other ingredients, except for the pesto and remaining oil, and bring to the boil.
• Reduce the heat and leave to simmer for 6-8 mins, or until the pasta is tender. Season to taste, then ladle into bowls.
• Stir the remaining oil with the pesto, then drizzle over the soup. Serve with chunks of crusty bread.