Nourishing veggie broth with orecchiette

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Warm the olive oil in a large deep saucepan or casserole dish set over medium heat. Add the onion, carrots, celery, garlic, a pinch of salt and cook for 5 minutes until slightly softened.

Step 2

2. Stir in the bay leaves, thyme leaves, tomato purée and miso; cook for 2–3 minutes until fragrant.

Step 3

3. Next, pour in the tinned tomatoes, chickpeas and stock. Bring to the boil, then reduce the heat and simmer for 10–15 minutes until the vegetables are tender.

Step 4

4. Remove the pan from the heat and use a hand blender to roughly blitz half of the soup to thicken it slightly (if you like), then return to the heat, add the pasta and cook for 8–10 minutes until al dente.

Step 5

5. Divide between bowls and scatter over the basil, chilli flakes (if using) and a drizzle of olive oil

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