Instructions

1. Finely chop the onion, garlic and celery.Dice the carrot.
2. Heat the oil in a large, heavy-based pot, then gently sauté the onion and celery for 5 minutes until soft. Add the garlic and carrot.
3. Add the oregano or mixed herbs, then gently cook the vegetables over low heat for about 5 minutes.
4. Add the passata, water and stock cube.
5. Bring to a boil and add the pasta.
6. Simmer, uncovered, for 10-12 minutes.
7. Meanwhile, wash the asparagus and remove their woody ends. Cut each asparagus into 3 or 4 pieces. Set these aside.
8. When the veggies in the soup are tender, add the drained chickpeas and asparagus pieces and cook for another 5 minutes.
9. Taste the soup and season to your liking.
10. Serve warm.