Broken Pasta Soup

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Broken Pasta Soup

 

 

2 teaspoons olive oil

1 large brown (yellow) onion, chopped

2 garlic cloves, crushed

2 medium carrots, peeled, chopped

1 medium zucchini, chopped

4 celery stalks, chopped

two 400 g (14 oz) cans tomatoes

1 litre/quart chicken-style stock

50 g (1 3/4 oz) dried GF thin spaghetti, broken into 6 cm (2 1/4 " )

lengths

8 teaspoons chopped fresh flat-leaf parsley leaves

vegan basil pesto, to serve (see " Condiments " )

 

 

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.

 

2. Add carrot, zucchini and celery. Cook, stirring occasionally, for 5

minutes.

 

3. 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.

 

4. Remove lid. Season with pepper. Add spaghetti. Simmer, uncovered,

for 15 minutes or until spaghetti is just tender.

 

5. Stir in parsley. Serve soup topped with pesto.

 

 

Serves 4.