Name: Autumn tomato and vegetable soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium brown onion, chopped; 2 garlic cloves, crushed; 1 celery stalk, chopped; 1 large zucchini, sliced; 1 large red capsicum, chopped; 1 litre chicken style liquid stock; 575g jar napoletana pasta sauce; 250.00 ml dried small shell pasta; 125.00 ml frozen peas; 80g baby spinach; Shaved parmesan cheese, to serve

Autumn tomato and vegetable soup

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Prep Time:
10 minutes

Cook Time:
30 minutes

Total Time:
40 minutes

Savour the rich tomato and autumn vegetable medley in this hearty soup.

Ingredients:

1 medium brown onion, chopped
2 garlic cloves, crushed
1 celery stalk, chopped
1 large zucchini, sliced
1 large red capsicum, chopped
1 litre chicken style liquid stock
575g jar napoletana pasta sauce
250.00 ml dried small shell pasta
125.00 ml frozen peas
80g baby spinach
Shaved parmesan cheese, to serve

Instructions:

In a large saucepan over medium-high heat, sauté onion, garlic, and celery in oil until onion softens, about 3 to 5 minutes. Then, add zucchini and capsicum, and cook until vegetables begin to soften, stirring occasionally, for about 4 to 5 minutes.
Pour in the broth, sauce, and 2 cups of cold water. Cover the pot and bring the mixture to a boil. Lower the heat and let it simmer gently for 10 minutes until the vegetables are tender. Add the pasta and peas, then simmer without the lid for another 10 minutes until the pasta is cooked perfectly. Finally, mix in the spinach and serve, garnishing with a sprinkle of parmesan.

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