Step 1

Place a large pot over a medium heat. Finely dice the onion, celery and carrot then add to the pot with the olive oil and sauté for about 8-9 minutes until softened. Add the bay leaf, diced garlic and rosemary and sauté for a further 1-2 minutes.

Step 2

Add the tomato passata, your choice of stock and chickpeas and bring to the boil. Reduce the heat to a simmer and cook for 10-15 minutes.

Step 3

Season to taste with salt and pepper and stir through the chopped parsley.

Step 4

Once ready to enjoy, ladle the soup into bowls, add a pinch of red chilli flakes and drizzle with extra virgin olive oil. Serve with 1 tbsp of nutritional yeast per person and some sourdough bread if you wish!