VEGETABLE SOUP WITH PASTA

Serves 4

• 6 oz french beans
• 1 teaspoon dried oregano
• 1 red onion, peeled
• 1 tablespoon tomato puree
• 2 carrots
• 2 and a half pints of chicken stock
• 4 oz tomatoes
• 1 tablespoon olive oil
• 2 oz dried pasta shapes
• 2 tablespoons each chopped
• 1 garlic clove, crushed
• coriander and parsley
• salt and pepper

Method

1. Halve the french beans.
2. Thinly slice the onion and carrots.
3. Peel the tomatoes, immerse in boiling water for 10-15 seconds, cool slightly, then peel away the skins.
4. Halve, deseed and chop roughly.
5. Heat the oil in a saucepan, add the onion, carrot, garlic and oregano and sauté for 2 - 3 minutes.
6. Add the tomato puree, french beans, tomatoes and chicken stock.
7. Bring to the boil, cover and simmer gently for about 35 minutes or until the vegetables are just tender.
8. Stir the pasta into the soup with the coriander and parsley.
9. Simmer for 10 - 15 minutes, or until pasta is cooked.
10. Check seasoning and serve.