Like this soup, it’s very easy to make, and all the ingredients are easy to find. You can choose the vegetable that you want to eat more courgette, or less pepper everything depends on you. For the stock, if using stock cubes you may need to taste before adding salt because most of them have salty taste.
2tbsp ………………………… Olive oil
1 ………………………………… Onion, chopped
2-4 …………………………….. Bacon rashers, diced
2 ………………………………… Garlic cloves, crushed
2 ………………………………… Celery sticks, finely sliced
200g ………………………….. Mix vegetable (anything from your fridge, such as courgette (zucchini), carrot, red pepper, small leek, etc.)
750ml ………………………… Hot vegetable stock (or water with bouillon cube (stock cubes))
750g …………………………… Tinned chopped tomatoes
75g ……………………………… Spaghetti or linguine, broken into small pieces (or any small pasta)
……………………………………. Sea salt and freshly ground black pepper
For serving
……………………………………. Green pesto (optional)
……………………………………. Freshly grated Parmesan cheese
Heat the oil in a saucepan over medium heat, add the onion and bacon, and cook for 5 minutes until the onion softened. Stir in the garlic, celery and any chopped vegetables and cook for 5 minutes.
Add the stock (if using stock cubes, add water and the stock cubes), tomatoes and pasta, bring to the boil, then reduce the heat to medium and leave to simmer for 10 minutes, or until the pasta and vegetables are tender. Season lightly with salt and pepper.
Ladle the soup into the bowls, top with a spoonful of pesto (if using), and sprinkle with grated Parmesan.
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