Vegetable and Pasta Soup
|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)|
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.