Ingredients
1/2 tbsp vegetable oil
1 medium onion, sliced
2 small carrots, sliced
3 celery sticks, sliced
2 cloves minced/pressed garlic
1 tin of chopped tomatoes
80 g. sliced courgettes
1 1/2 tbsp tomato purée
1 leek, sliced
80 g. green beans
50g dried pasta
1 litre of boiling vegetable stock
pepper to taste
1/2 teaspoon thyme
1/2 teaspoon fresh tarragon
1/2 teaspoon fresh chives
Preparation
Saute the mirepoix and leeks until softened. Add tomato paste and stir in. Add remaining ingredients, except pasta, and bring up to a boil. Reduce heat to a simmer, and simmer for at least 15 minutes. Consult pasta package for cooking time and add pasta with enough time to simmer/cook before serving.
Notes: Pasta can be added earlier, but will become increasingly soft and soup will thicken the longer pasta is in – I like mine al dents and so I add it with just enough time to cook before it goes to the table.
Variations for Future: frozen peas green beans broccoli potatoes instead of pasta lentils instead of pasta medium red pepper vegetable stock cube/pot substitute for stock plain water substitute for stock salt level depending on stock used
