• 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


  1. 1

    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.

  2. 2

    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.

  3. 3

    Chop the tomatoes into small pieces and add to the pan with the chopped parsley.

  4. 4

    Add the stock or water, chickpeas and rosemary and leave to simmer gently for 25 mins.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Spoon half into 2 freezer bags. Serve the remaining half with bread.

Nutritional Details

Each serving provides
  • Energy 1934kj 462kcal 23%
  • Fat 23.6g 34%
  • Saturates 7.1g 36%
  • Sugars 15.6g 17%
  • Salt 2.7g 45%

% of the Reference Intakes

Typical values per 100g: Energy 314kj/75kcal

Each serving provides

36.1g carbohydrate 14.9g fibre 18.8g protein

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