Hearty Pasta Soup
1 tbsp olive oil
2 carrots, chopped
1 large onion, finely chopped
1L vegetable stock (I used Massell)
400g can chopped tomatoes
250g mix of peas and beans
250g fresh pasta - I used spinach and ricotta tortellini
handful of basil leaves
grated parmesan, to serve
1. Heat oil in large soup pan. Fry carrots and onion for 5 minutes until they start to soften. Add the vegetable stock and tomatoes, then simmer for 10 minutes. Add the peas and beans with 5 minutes to go.
2. Once the vegetables are tender, stir in the pasta. Return to the boil and simmer until the pasta is cooked. Stir in the basil. Season with black pepper and rock salt (if desired) and serve in bowls topped with parmesan cheese.
3. If you like an accompaniment, try Herb Bread (goes deliciously).
Enjoy!
