Minestrone with chickpea pasta

Ingredients for 3 servings:

• 1 stalk(s) leek
• 2 carrots
• 2 stalk(s) Celery
• 250 g chard
• 3 tbsp olive oil
• 1 garlic clove(s)
• 2 tsp herbs, Italian
• 1 can tomatoes, chopped, approx. 400 g
• 200 g tomato puree
• 750 ml vegetable stock
• Cayenne pepper
• 200 g chickpea pasta, e.g. spirelli
• 1 can giant beans, white, drained weight 240 g
• 40 g Pecorino
• Chives for garnishing
• Basil for garnishing

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Clean, wash, and chop the vegetables. Treat the chard stems and leaves separately. Sauté the leek rings, carrots, celery, and chard stems in oil. Peel and press in the garlic. Add the herbs and chopped tomatoes, then pour in the tomato puree and stock. Season with cayenne pepper. Bring to a boil and simmer for about 10 minutes. Add the chickpea pasta and chard leaves and simmer for another 4 minutes. Rinse the beans in a sieve, add to the soup, and heat through. Garnish with grated cheese and herbs and serve.