Recipe home
Chunky summer pasta soup
Ingredients
1tbsp olive oil
1 onion, peeled and finely chopped
1 aubergine, cut into small chunks
2 courgettes, cut into small chunks
6 tomatoes, skinned and cut into chunks
1½ litres/2½ pints chicken or vegetable stock
200g/7oz small pasta
drizzle extra-virgin olive oil
Seasonal veg in a delicious and filling soup
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Method
1. In a large pan, heat oil and gently cook onion till softened. Stir in aubergine, courgettes and tomatoes and cook for 5 mins, stirring now and again. Stir in stock, then bring to boil and simmer for about 20 mins, till vegetables are almost tender. Add pasta to stock and cook for about 10 mins, till al dente. Check seasoning and, just before serving, drizzle with olive oil.
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