Seen @ Butterflyfoodie
Chunky Vegetable Soup
recipe adapted from Donna Hay
1 tbsp olive oil
1 onion, chopped
2 cloves of garlic, chopped finely
2 stalks of celery, chopped
3 carrots, chopped
1 tbsp fresh thyme
sea salt and fresh ground pepper
2 x cans of chopped tomatoes (14oz)
1 1/2 litres of water or stock
1 cup of pasta (your choice)
In a large sauce pan over medium heat add the oil, onion, carrots, celery, garlic, thyme and salt and pepper and cook until just soft. Add the tomatoes and water and simmer for 15 minutes. Add the pasta and cook for another 8-10 min. Serves 4-6.
I chanced upon this recipe and immediately wanted
to try it out. It isn't winter here, but it sure looks
like comfort food and something that even I, the non-cook,
can whip up in the kitchen.
Am thinking of adding some sausages into the mix or
meatballs. What do you think?
Happy cooking folks!