| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Sainsbury3, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 2 | tb | Oil |
| 1 | Onion; chopped | |
| 1 | Clove garlic; crushed | |
| 1 | Leek; sliced | |
| 6 | oz | Carrots; peeled and diced |
| 2 | Sticks celery; sliced | |
| 1 | Courgette; sliced | |
| 8 | oz | Dried farfalle pasta |
| 400 | g | Can chopped tomatoes |
| 2 1/2 | pt | Vegetable stock |
| 1/2 | ts | Cayenne pepper; up to 1 |
| 2 | tb | Grated parmesan cheese; up to 4 |
INSTRUCTIONS
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 1/2-1 tablespoon of grated parmesan cheese, then serve immediately. Try using other dried pasta shapes. For an extra creamy soup, stir in 2 tablespoons of cr.me 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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