A healthy eating idea.
Suitable for Vegetarians
Here's a delicious low fat taste of italy.
Serve this soup as a small starter or have it as a hearty main course.
Serves 6
1 teaspoon of olive oil
1 tablespoon chopped rosemary
3 cloves of garlic, sliced
2 red onions, chopped
4 sticks of celery, cubed
3 leeks, cubed
2 carrots, cubed
2 x 400g/14oz cans plum tomatoes - drained of their juice
900 ml/1.5 pints of chicken or vegetable stock
3oz soup pasta
A few generous handfuls of fresh basil
Salt and pepper
Prepare your vegetables in advance. Make sure that they are all chopped to rougly the same size. Depending on your preference, you can either keep the plum tomatoes whole or chop them too.
Add the olive oil to a large nonstick pan and add the rosemary, garlic, onions, celery, leeks and carrots and sweat over a medium heat until they are soft. This will take around 15 to 20 minutes. Make sure they don't start to burn or caramelise.
Once soft, add the drained tomatoes and cook for a further 2 minutes. Then add the stock, bring to the boil and then turn it down and simmer gently for around 15 minutes.
Next add the soup pasta and half the ripped up basil and cook for a further 10 minutes - or until the pasta is cooked.
Just before serving, add the remainder of the basil and season to taste with salt and pepper.
We hope you enjoy this healthy low fat recipe.