1Place a large soup pot over medium heat. Add the oil, rosemary, thyme, bay leaf, and garlic and sauté for 1 minute. Add the onion, celery and carrot and sauté for a further 8-9 minutes until softened.
2Add the tomato passata, stock, and chickpeas and bring to a boil. Reduce the heat to a simmer and cook for 10 minutes.
3Add the pasta, and cook for a further 6-7 minutes, stirring occasionally, until the macaroni is al dente.
4Season to taste with salt and pepper and stir through the chopped parsley.
5Ladle into bowls, add a pinch of red chilli flakes and drizzle with extra virgin olive oil.
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
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eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.
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