Pasta And Vegetable Soup
Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 leek, sliced
- 175g (6oz) carrots, peeled and diced
- 2 sticks celery, sliced
- 1 courgette, sliced
- 250g (8oz) dried farfalle
- 397g can chopped tomatoes
- 1.5litres (2 1/2 pints) vegetable stock
- 1/2 - 1 level teaspoon cayenne pepper
- 2-4 tablespoons grated parmesan cheese
Instructions
- Heat the oil in a large saucepan, add the onion, garlic, leek, carrots,
celery and courgette and cook for 5 minutes, stirring frequently.
- Add the pasta shapes, chopped tomatoes, stock and cayenne pepper to
taste, bring to the boil, cover and simmer for 25 - 30 minutes until pasta
is cooked and vegetables are tender.
Serve in individual bowls sprinkled with 1/2 - 1 tablespoon of grated
parmesan cheese.
Serve immediately.
Try using other dried pasta shapes. For an extra creamy soup, stir in 2
tablespoons of creme fraiche before serving.
Preparation Time: 15 minutes
Cooking Time: 30 - 35 minutes
Serves: 4
Per serving: 234 Kcalories, 10g Fat
Copyright J Sainsbury plc, 1995, 1996