Yield: 4 servings
|1 \N||Onion; chopped|
|1 \N||Clove garlic; crushed|
|1 \N||Leek; sliced|
|6 ounces||Carrots; peeled and diced|
|2 \N||Sticks celery; sliced|
|1 \N||Courgette; sliced|
|8 ounces||Dried farfalle pasta|
|400 grams||Can chopped tomatoes|
|2½ pint||Vegetable stock|
|½ teaspoon||Cayenne pepper; up to 1|
|2 tablespoons||Grated parmesan cheese; up to 4|
1. Heat the oil in a large saucepan, add the onion, garlic, leek, carrots, celery and courgette and cook for 5 minutes, stirring frequently.
2. Add the pasta shapes, chopped tomatoes, stock and cayenne pepper to taste, bring to the boil, cover and simmer for 25-30 minutes until the pasta is cooked and vegetables are tender.
3. Serve in individual bowls sprinkled with ½-1 tablespoon of grated parmesan cheese, then serve immediately. Try using other dried pasta shapes. For an extra creamy soup, stir in 2 tablespoons of crme frâiche before serving. Converted by MC_Buster.
NOTES : A hearty soup which makes an ideal main-meal soup, or it will serve 6 as a first course.
Converted by MM_Buster v2.0l.