What to do
- Heat the oil in a large saucepan over a medium heat. Add the chopped celery, onion, carrot, garlic, celery salt and some salt and pepper. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes.
- Add the vegetable stock and bring to a boil. Add the pasta and cook until tender, 8-10 minutes. Add the tomatoes, chickpeas, half the reserved celery leaves and Parmesan.
- Cook over medium heat until steaming hot, 3-5 minutes. Ladle into bowls and garnish with the remaining celery leaves and a light sprinkling of Parmesan, if desired.
What you will need
- 2 tbsp extra virgin olive oil
- 300g chopped celery, leaves reserved
- 1 onion, diced
- 1 carrot, diced
- 1 clove of garlic, chopped
- 1 tsp celery salt
- Salt and pepper, to taste
- 1L vegetable stock
- 75g of orzo, or other small pasta shape
- 2 tomatoes, diced
- 1 tin of chickpeas, drained and rinsed
- 50g grated Parmesan, plus more for serving
