Pasta Soup

  • 12 Dec - 18 Dec, 2020
  • Mag The Weekly
  • Cookery


· 1 tablespoon olive oil

· 250 g filled tortellini

· 200 g peas and beans

· 1L vegetable stock

· 400 g tomatoes

· 2 carrots

· 1 onion

· A handful of basil leaves

· Grated parmesan


Heat the oil in a pan. Fry the carrots and onion for five minutes until starting to soften. Add the stock and tomatoes, and then simmer for 10 minutes. Add the peas and beans with five minutes to go. When the vegetables start to tender, stir in the pasta. Return to boil and simmer for two minutes until the pasta is just cooked. Stir in the basil, if using. Season and then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.