Ingredients
For the soup
- 1 tbsp olive oil + a little to assemble
- 2 sticks celery, finely chopped
- 1 small onion or shallot, finely chopped
- 1 tin chopped tomatoes or 1 jar tomato sauce
- 1 punnet cherry tomatoes, halved
- 1 tin coconut milk (400ml)
- 1 pack all plants Tomato & Basil Tortelloni
- Flakey Sea Salt & Black Pepper
- 2 garlic cloves, crushed
- 150g mushrooms, sliced
- 1 tin of chickpeas, drained and rinsed
To serve
- big handful of basil, chopped - keep leaves whole if small enough
- 2 tbsp pine nuts, toasted
Method
- Heat a large frying pan over medium heat and add the olive oil. Once warm, add the onion or shallot and celery with a pinch of salt. Sauté for 3 to 4 minutes until soft.
- Stir in the garlic and mushrooms and cook for another 2 to 3 minutes until fragrant.
- Add the chickpeas, chopped tomatoes, coconut milk, and cherry tomatoes. Stir everything together.
- Gently place the tortelloni into the pan and let everything simmer for 10 minutes, stirring occasionally. If you prefer a brothier soup, add 200ml of vegetable stock or hot water at this stage.
- Taste and season with salt and black pepper. Serve warm, topped with fresh basil and a sprinkle of pine nuts.
