italian tomato and rosemary pasta soup recipe | Schwartz

Ingredients

• 1 tsp Oregano
• 125 g (5 oz) small macaroni pasta
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 tsp Garlic Granules
• 1 tsp Rosemary
• 1/2 tsp Chillies Crushed
• 400 g tin chopped tomatoes
• 600 ml (1 pint) vegetable stock
• 400 g tin chickpeas, drained
• 1 tbsp balsamic vinegar
• Schwartz Sea Salt and Black Pepper to season