Nothing beats the smell of gently simmering tomatoes and herbs on a cold winter day.
Prep time
15m
Cook time
1h
Serves
4
Ingredients
14
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, finely diced
- 1 tbsp dried oregano
- 2 bay leaves
- 2 tbsp no-salt tomato paste
- 1 can (400ml) whole peeled Italian tomatoes
- 1 bag dried Italian soup mix
- 3 litres salt-reduced vegetable stock
- 100g dried wholemeal pasta spirals, shells, elbow macaroni or similar
- 1 handful parsley, roughly chopped
- Warm crusty bread to serve
Method
Step 1:
In a large heavy-based pot on a medium-high heat, add oil, onion, carrot, celery and garlic, and cook for 4 to 5 minutes until translucent and fragrant.
Step 2:
Add oregano, bay leaves, tomato paste, tinned tomatoes, soup mix and stock, and bring to the boil.
Step 3:
Cook covered for 45 minutes, stirring every 5 to 10 minutes and seasoning to taste.
Step 4:
Cook pasta in soup for a further 10 to 12 minutes, according to packet directions.
Step 5:
Serve sprinkled with parsley and warm crusty bread on the side.
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