Learn how to make Donal Skehan's Tomato, Spinach, Chickpea Angel Hair Soup.


  • 1 litre of chicken stock
  • 400ml passata
  • 1 heaped tbsp red pesto
  • 250g angel hair pasta
  • 150g frozen spinach
  • 1 x 400g tin chickpeas, drained and rinsed.
  • A good handful of fresh basil leaves, roughly torn
  • Parmesan cheese, to serve


  • Virgin Olive Oil to garnish


  1. Add the stock, passata, pesto and pasta to a pot and bring to a steady simmer.
  2. Cook until the pasta is done (approx. 12 minutes).
  3. Just before the pasta is cooked stir through the chickpeas and spinach.
  4. Serve with fresh basil and shavings of Parmesan cheese.