Student Suppers: 5-Ingredient Tomato, Chickpea & Pasta Soup

I honestly don’t think I make enough soup. It’s cheap, it is filling, and I love that you can usually only make a pot of something warm and comforting from the barest of cupboards. This easy, 5-ingredient recipe for tomato, chickpea and pasta soup, a soupy version of that classic Italian peasants dish celebrates this. If you’ve got a tin of tomatoes, a tin of chickpeas, a handful of small pasta shapes – or even some of those broken up ends that always fall to the bottom of the spaghetti jar – a stock cube, some olive oil and a garlic clove, you can make this soup. A garnish of chopped, flat leaf parsley is just a happy example of gilding the lily, if you’ve got some.

For the recipe, head over to BBC Food. Photo by Kate Whitaker.

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