Hearty pasta soup
|1kg Carrots (s)||
|1kg Onions (Brown)(s)||
|1 Basil (60G Pack)(s)||
|Olive Oil, Vegetable Stock|
|Grated Parmesan or vegetarian alternative|
|Canned Chopped Tomatoes|
|Frozen Mixed Peas and Beans|
|Fresh Filled Tortellini (Spinach and Ricotta)|
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.