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Cuisine Magazine Recipes

Vegetable and tomato pasta soup

Posted on : 09-09-2016

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Ingredients

1 tablespoon olive oil
1 x 400g pkt Fresh Veggie Mix
1 x 800g can diced Italian tomatoes
1.25L (5 cups) water
145g (1 cup) dried macaroni pasta
Shaved parmesan, to serve

Method

Step 1

Heat the oil in a large saucepan over medium heat. Add the vegetable mixture and cook, stirring, for 3 minutes or until the leek softens slightly.

Step 2

Add the tomato and water, and bring to the boil. Stir in the pasta and bring back to the boil. Reduce heat to medium. Simmer for 15 minutes or until the pasta is al dente. Season with salt and pepper.

Step 3

Ladle the soup among serving bowls and top with shaved parmesan to serve.

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