Italian Veg Soup (V)
2 Onions, roughly chopped
1 Green Pepper, roughly chopped
5 Mushrooms, thinly sliced
1.2L Stock, Chicken/Vegetable Stock Pot
1 Courgette, chopped into 10mm cubes
5 Cloves Garlic, sliced
Fresh Basil
Fresh Parsley
Fresh Thyme
2 box Chopped Tomatoes
2 tbsp Tomato Puree
2 tbsp sugar
Salt & Pepper to taste
Butter or Oil for frying
Small pasta shells
Add a little oil to a large saucepan and fry off the onions on a medium heat until soft.
Add the chopped pepper and mushrooms and fry for approx 2-3 minutes.
Add all the remaining ingrediants to the saucepan and simmer gently until the courgette is soft. Add salt, pepper and sugar to taste. At this point the soup can be taken off the heat and re-heated later if required.
Bring the soup back to the boil and add the pasta to the pan.
When the pasta is cooked, serve with crusty bread or Rosamary Focaccia.