This Monday

From Jamie's Italy by Jamie Oliver

1 small onion, peeled and finely chopped

1 stick of celery, finely chopped

1 clove of garlic, peeled and finely chopped

extra virgin olive oil

a spring of fresh rosemary, leaves picked and finely chopped

2 14 oz can of chickpeas

2 1/4 cups chicken stock

3 1/2 oz small Italian soup pasta

sea salt and black pepper

Put the finely chopped onion, celery, and garlic into a saucepan with a little extra virgin olive oil and the rosemary and cook as gently as possible, with the lid on, for the about 15-20 minutes, until all the vegetables are soft, without any color.

Drain your chickpeas well and rinse them in cold water, then add them to the pan and cover with the stock. Cook gently for half an hour then, using a slotted spoon, remove half the chickpeas and put them to one side in a bowl.

Puree the sup in the pan. Add the reserve whole chickpeas and the pasta, season the soup with salt and pepper, and simmer gently until the chickpeas are tender and the pasta is cooked.