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Recipes

Chickpea Risoni Soup

40 mins
Serves 4-6
Savoury pancakes

This recipe is courtesy of Sanitarium.

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 (or peas), cut into 2cm lengths
  • 1 tsp dried oregano
  • 410g can crushed tomatoes
  • 4 cups vegetable stock
  • 425g can chickpeas
  • ½ cup risoni pasta

Directions

  1. Heat oil in a large saucepan. Add vegetables and sauté. Add oregano.
  2. Add tomatoes and stock. Bring to boil, then reduce heat and simmer for 20 minutes.
  3. Stir through chickpeas and risoni. Simmer a further 10 minutes.
  4. To serve season with salt (if desired) and garnish with chopped fresh basil.