1 Tbsp olive oil
2 onions, finely chopped
3 cloves garlic, crushed
1 Tbsp fresh thyme
⅓ cup tomato paste
2 x 410 g canned crushed tomatoes
3 cups vegetable stock
400 g canned chickpeas, drained, rinsed
salt and pepper, to taste
150 g tub basil pesto
buttered toast, to serve (optional)
- Heat oil in a large saucepan over a medium heat. Add onions, garlic and thyme. Cook, stirring occasionally, or until soft. Stir in paste.
- Add tomatoes, stock and chickpeas. Bring to boil. Gently boil, covered, for 10 minutes. Uncover. Gently boil for a further 10 minutes, or until slightly thickened. Season with salt and pepper. Stir in ¼ cup of the pesto.
- Serve soup with buttered toast and remaining pesto.