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Vegetable And Pasta Soup

Global.Potpourri's picture
Ingredients
  Carrots 8 Ounce, diced (250 Grams)
  Courgettes 8 Ounce, sliced (250 Grams)
  Celery sticks 2 Large, chopped
  Onion 1 Large, finely chopped
  Cabbage 4 Ounce, shredded (125 Grams)
  Chicken stock 1 Pint (600 Milliliter)
  Tomato juice 1⁄2 Pint (300 Milliliter)
  Garlic 1 Clove (5 gm), crushed
  Small pasta 4 Ounce (125 Grams)
  Salt To Taste
  Pepper To Taste
Directions

Place all the vegetables in a saucepan with the stock, tomato juice and garlic.
Bring to the boil, reduce the heat and skim off the scum that rises to the surface.
Add the pasta, season to taste, cover the pan and simmer for 15-20 minutes or until all the vegetables and the pasta are tender.
Ladle into individual bowls and serve piping hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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