Dinner Tonight: Chickpea and Pasta Soup Recipe

Ingredients

• 3 tablespoons olive oil
• 1 small onion, peeled and finely chopped
• 1 stick of celery, trimmed and finely chopped, plus celery leaves if available
• 1 clove of garlic, peeled and finely chopped
• Extra virgin olive oil
• 2 sprigs fresh rosemary, leaves picked and finely chopped
• 2 14-ounce cans chickpeas, drained and rinsed
• 3 cups chicken or vegetable stock
• 3 1/2 ounces ditalini or other small soup pasta
• A good handful of fresh basil or parsley, leaves picked and roughly chopped
• Juice of half a lemon

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