Tomato Chickpea Pasta Soup

Heat the olive oil in a large deep saucepan over medium heat. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent. Stir in the chopped rosemary and crushed garlic, cook for 30 seconds, then mix in the tomato puree and a pinch of chilli flakes and cook for 1 to 2 minutes more.

Add the chopped tomatoes, drained chickpeas, pasta, and stock cube. If using, add the parmesan rind. Pour in 1 litre of water, season lightly with salt and black pepper, and stir well. Bring to a gentle simmer and cook for about 8 minutes, stirring occasionally, until the pasta is almost tender.

Stir in the chopped kale, spinach, or cavolo nero and cook for 2 to 3 minutes until wilted. If the soup looks too thick, add a splash of water to loosen the broth. Remove the parmesan rind, then stir in the lemon zest and half of the grated cheese. Taste and add a squeeze of lemon juice, more salt, or extra chilli flakes if needed.

Ladle the soup into bowls and finish with the remaining grated cheese. Top with extra chilli flakes if you like and drizzle with the extra-virgin olive oil before serving.