Orecchiette and chickpea tomato soup

Method

1. Heat a medium casserole or large saucepan over a medium-high heat, then add the oil. Fry the onion, carrot and celery for 6-8 minutes until starting to soften. Season with salt and pepper.
2. Add the chilli flakes and garlic, then fry for a further minute before stirring in the tomatoes. (You want them crushed – I use my hands to squeeze the tomatoes directly into the pot from the tin, but you can break them up with a wooden spoon if you prefer.)
3. Pour in the beef stock, then bring to a steady boil. Add the orecchiette and cook for 10 minutes or so until the pasta is al dente.
4. Stir in the chickpeas and spinach, then cook until the spinach has wilted. Season with salt and pepper to taste, then serve garnished with freshly chopped parsley, a generous grating of parmesan and a drizzle of your best extra-virgin olive oil.