Name: Vegetable & pasta soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 large brown onion (200g), chopped finely; 2 sticks celery (300g), trimmed, chopped coarsely; 2 carrots (240g), chopped coarsely; 3 clove garlic, crushed; 1 teaspoon dried oregano; 1/4 teaspoon dried chilli flakes; 1 litre (4 cups) boiling water; 1 litre (4 cups) salt-reduced vegetable stock; 125 gram tagliatelle; 1/4 cup coarsely chopped fresh flat-leaf parsley; 60 gram baby spinach leaves, torn

Ingredients

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

2 sticks celery (300g), trimmed, chopped coarsely

2 carrots (240g), chopped coarsely

3 clove garlic, crushed

1 teaspoon dried oregano

1/4 teaspoon dried chilli flakes

1 litre (4 cups) boiling water

1 litre (4 cups) salt-reduced vegetable stock

125 gram tagliatelle

1/4 cup coarsely chopped fresh flat-leaf parsley

60 gram baby spinach leaves, torn

Method

Vegetable &pasta soup

1.Heat oil in a large saucepan over medium heat; cook onion, celery, carrot, garlic, oregano and chilli, stirring, 8 minutes or until vegetables are just tender.

2.Add the boiling water and stock to the pan; bring to the boil. Add pasta, reduce heat; simmer, uncovered, stirring occasionally, 12 minutes or until pasta is tender. Stir in parsley.

3.Divide spinach between bowls; ladle soup over the top.

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