Tomato, Spinach, Chickpea Angel Hair Soup

This was our last supper in quarantine - using some basic store cupboard ingredients. We were seriously running low and a trip to the shops was very much needed. I was unsure about how much flavour this would have but it was really delicious. A great choice for a meat free supper just substitute the chicken stock for vegetable stock. If you don't have red pesto tomato puree will do the trick. 

Ingredients

1 litre chicken stock

400ml passata

1 heaped tbsp red pesto

250g angel hair pasta

150g frozen spinach

1 x 400g tin chickpeas, drained and rinsed

A good handful of fresh basil leaves, roughly torn

Parmesan cheese, to serve

Extra Virgin Olive Oil to garnish

Method

1. Add the stock, passata, pesto and pasta to a pot and bring to a steady simmer.
2. Cook until the pasta is done, approx. for 12 minutes.
3. Just before the pasta is cooked stir through the chickpeas and spinach.
4. Serve with fresh basil and shavings of Parmesan cheese.