Broken pasta soup

Cooking Soups Broken pasta soup

Enjoy this tasty winter warmer.

Lables: Egg free Fish free Shellfish free
  1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until onion has softened. Add carrot, zucchini and celery. Cook, stirring occasionally, for 5 minutes.
  2. Add tomato and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 30 minutes or until vegetables are just tender. Remove lid. Season with pepper. Add spaghetti. Simmer, uncovered, for 15 minutes or until spaghetti is just tender. Stir in parsley. Serve soup topped with pesto.

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2 tsp olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
2 medium carrots, peeled, chopped
1 medium zucchini, chopped
4 celery stalks, chopped
2 x 400g cans diced Italian tomatoes
1 litre vegetable stock
50g dried thin spaghetti, broken into 6cm lengths
2 tbsp chopped fresh flat-leaf parsley leaves
basil pesto, to serve

Adv

Autors
Preparation time
10
Cooking time
1:05
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Soups
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