Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Oil |
| 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 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.