Cooking Time: 20 mins
Servings: 4
Ingredients:
1 tbsp Oil
2 tbsp Tomato paste
1l Vegetable Stock
1 Onion, chopped
3 Cloves garlic, finely chopped
1 Carrot, sliced
1 Cup uncooked large macaroni
1 Can whole tomatoes, chopped
2 Cups sliced mixed vegetables (baby marrow, beans, celery)
Salt & Pepper to taste
Method:
1. Heat the oil in a large saucepan. Add the onion, carrot and garlic and stir for 3 minutes.
2. Add pasta, vegetables, tomatoes, tomato paste, vegetable stock and salt & pepper.
3. Bring to the boil, and allow to simmer for 15 minutes.
4. If desired, garnish with freshly grated parmesan cheese.
Tip:
If your little one is put off by the look of the veggies, grate them into the soup instead of chopping them.
Did you know? Tomatoes, used as a base for this recipe, are an excellent source of vitamins C & A. They are also rich in lycopene. All of which adds up to a powerful antioxidant effect that helps keep the winter niggles away.