- 2 onions
- 3 cloves of garlic
- 3 sticks of celery
- 4 carrots
- 2 tbsp olive oil
- 200 g Italian pancetta, cubed
- 3 large ripe juicy tomatoes
- 1 handful fresh chopped flat-leaf parsley (optional)
- 1 litre low salt vegetable stock
- 2 tins chickpeas in water, drained and rinsed
- 1 stalk of fresh rosemary
- Bread, to serve
Finely peel and chop the onions, garlic, celery and carrots, this is the time-consuming bit, but it is worth chopping the vegetables small so that it is easy for your toddler to eat.
Heat the oil in a large saucepan, add the pancetta and start cooking over a moderate heat. Add your chopped vegetables to the pan and cook gently for another 10 mins.
Chop the tomatoes into small pieces and add to the pan with the chopped parsley.
Add the stock or water, chickpeas and rosemary and leave to simmer gently for 25 mins.
Remove rosemary stalk, ladle half the soup into a blender (or into a jug if using a hand-held blender) and whizz, then put back into the pan to reheat if needed.
You have the choice here of leaving it thick so that it is more like a thick purée for babies or adding water until you are happy with the consistency.
Spoon half into 2 freezer bags. Serve the remaining half with bread.