Ingredients

The following ingredients have 2 Servings
  • 2 tbsp olive oil
  • ½ onion , finely chopped
  • 1 small carrot , finely chopped
  • 1 celery stick , finely chopped
  • 100ml passata
  • 400g can peeled tomatoes or 4 large ripe tomatoes
  • ½ vegetable or chicken stock melt or cube
  • 2 tbsp cream (optional)
  • 100g orzo or soup pasta, cooked until al dente
  • shaved parmesan , chopped basil or pesto, and breadsticks, to serve

Instruction

  • Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don’t let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning – add more water if you need to. Can be frozen at this point.
  • Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto – or all three.