Ingredients
2 tablespoon olive oil
2 tablespoon butter
3 small red onions, finely chopped
3 cloves of garlic, finely chopped
2 carrots, washed and cut into small dice
1 stick celery, finely chopped
125g winter root vegetables (celeriac, swede, parsnip, turnip)
1 x tin chopped tomatoes
1.2 litres chicken stock
170g mixed soup pasta shapes
Handful flat-leaved parsley
Freshly grated Parmesan
Salt and pepper to taste
Extra virgin olive oil
Method
- Heat the oil and butter together in a large soup pan. Add the chopped onion and garlic and cook for 3 – 4 minutes until the onions start to soften. Add the garlic and stir. Continue to cook carefully for three minutes, being careful not to burn the garlic.
- Add the root vegetables and mix. Raise the heat to medium and cook for 5 minutes. Stir in the tomatoes and raise the heat to high before adding the stock. Bring the soup to a gentle boil then lower the heat and cook until the vegetables are cooked through. At this point you can turn the soup off the heat and finish when you are ready to eat if needed.
- If the soup is cold, bring back to a boil and add your chosen pasta shapes. Cook as directed on the packet.
- Add a little salt and pepper to taste remembering you will be adding Parmesan at the end.
- To serve: warm six bowls and ladle in the soup. Sprinkle with the finely chopped parsley and finish with the freshly grated parmesan and a drizzle of olive oil. Serve with crusty bread on the side.