Recipe - Pasta And Vegetable Soup

2 tablespoon Oil
1 Onion; chopped
1 Clove garlic; crushed
1 Leek; cut or sliced up
6 ounce Carrots; peeled and minced
2 Sticks celery; cut or sliced up
1 Courgette; cut or sliced up
8 ounce Dried farfalle pasta
400 g Can chopped tomatoes
2 One half pt Vegetable stock
One half teaspoon Cayenne pepper; up to 1
2 tablespoon Grated parmesan cheese; up
to 4

1. Heat the oil in a large saucepan, add the onion, garlic, leek, carrots,
celery and courgette and cook for 5 minutes, stirring frequently.

2. Add the pasta shapes, chopped tomatoes, stock and cayenne pepper to
taste, bring to the boil, cover and simmer for 2530 minutes until the
pasta is cooked and vegetables are tender.

3. Serve in individual bowls sprinkled with 1/21 tablespoon of grated
parmesan cheese, then serve immediately. Try using other dried pasta
shapes. For an extra creamy soup, stir in 2 tablespoons of crŠme frâiche
before serving. Converted by MC_Buster.

NOTES : A hearty soup which makes an ideal mainmeal soup, or it will serve
6 as a first course.

Converted by MM_Buster v2.0l.