Pasta and vegetable soup

Yield: 4 servings

Measure Ingredient
2 tablespoons Oil
1 Onion; chopped
1 Clove garlic; crushed
1 Leek; sliced
6 ounces Carrots; peeled and diced
2 Sticks celery; sliced
1 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 crŠme 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.

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