Jono & Jules do food & wine

This soup really couldn’t be simpler and it’s nice and filling for lunchtime. 

Tomato Soup with Chickpeas, Orzo & Pesto – serves 4

• 2 tbsp olive oil
• 1 onion, chopped
• 2 celery sticks, chopped
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 400g tin chopped tomatoes
• 400g tin chickpeas
• 150g orzo pasta
• 700ml vegetable stock
• 2 tbsp basil pesto

Heat 1 tbsp olive oil in a large saucepan. Add the onion and celery and fry for 10-15 minutes, or until starting to soften, then add the garlic and cook for another minute. Add all of the other ingredients, except for the pesto and remaining oil, and bring to the boil. 

Reduce the heat and leave to simmer for 6 to 8 minutes or until the orzo is tender. Season to taste and divide between warm bowls. Stir in the remaining olive oil with the pesto, then drizzle over the soup. 

(Original recipe form BBC Good Food)