Chickpea and risoni soup

Serves: 8
Prep: 15
Cook: 35

A warm, hearty soup, packed with vegies, protein and fibre and low in fat, this is a great way to warm up at the end of a chilly winter’s day.

Ingredients

  • 1 tbs olive oil
  • 1 leek, thinly sliced
  • 1 courgette, sliced
  • 1 medium potato, sliced
  • 2 medium carrots, sliced
  • 2 sticks celery, sliced
  • 125g green beans, cut into 2cm lengths
  • 1 tsp dried oregano
  • 810g can crushed tomatoes
  • 4 cups vegetable stock
  • 425g can chickpeas
  • ½ cup risoni

Method

  1. Step 1

    Heat oil in a large saucepan. Add vegetables and saute. Add oregano.

  2. Step 2

    Add tomatoes and stock. Bring to boil, then reduce heat and simmer for 20 minutes.

  3. Step 3

    Stir through chickpeas and risoni. Simmer a further 10 minutes.

Tips

  • Risoni is a small rice-shaped pasta, which can be found in the pasta section of the supermarket. Can be substituted with any small shaped pasta.
  • To make this soup gluten free, replace the risoni with gluten free pasta.
Remember to always check the label of each ingredient to ensure it is gluten free.

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