|Saffron strands||1 1⁄2 Pinch (A Large Pinch)|
|Onion||1 , chopped|
|Leek||1 , sliced|
|Celery stick||1 , sliced|
|Carrots||2 , diced|
|Garlic||3 Clove (15 gm), crushed|
|Chicken stock||1 Pint (600 Milliliter, 2 1/2 Cup)|
|Canned chopped tomatoes||28 Ounce (2 Cans, 14 Ounce Each)|
|Frozen peas||2 Ounce (50 Gram, 1/2 Cup)|
|Soup pasta||2 Ounce (Anellim)|
|Caster sugar||5 Milliliter (1 Teaspoon)|
|Chopped fresh parsley||15 Milliliter (1 Tablespoon)|
|Chopped fresh basil||15 Milliliter|
|Black pepper||To Taste|
1. Soak the pinch of saffron strands in 15 ml / 1 tbsp boiling water. Leave to stand for 10 minutes.
2. Meanwhile, put the prepared onion, leek, celery, carrots and garlic into a large pan. Add the chicken stock, bring to the boil, cover and simmer for about 10 minutes.
3. Add the canned tomatoes, the saffron with its liquid and the frozen peas. Bring back to the boil and add the soup pasta. Simmer for 10 minutes until tender.
4. Season with sugar, salt and pepper to taste. Stir in the-chopped herbs just before serving.