| 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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