Saturday, 17 November 2007


Serves 2

1 onion, chopped
1 clove garlic, crushed
200g carrot, diced
1 green pepper, diced
2 tbsp olive oil
400g can chopped tomatoes
250 ml vegetable stock
50 small pasta shapes
1 tbsp pesto

Cook onion, garlic, carrot and pepper in oil until soft. Add tomatoes and stock and bring to boil, then cover and simmer for 15 minutes. Add pasta shapes and cook for a further 10 minutes. Just before serving stir in the pesto. Serve this lovely soup with grated Emmental or Gruyere cheese and French bread.

I love soup at this time of year and this one is just so nice. Although anything that makes use of pesto will always worm its way into my heart.

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