By admin
08 April 2014

This basic Italian soup is delicious and filling, even if you leave out the pasta.

Serves 6 Preparation: 5 min Cooking: 15 min

1 can (400 g) chopped Italian tomatoes

500 ml (2 c) water

250 ml (1 c) vegetable stock

1 yellow pepper, chopped

10 ml (2 t) dried basil

250 ml (1 c) macaroni

80 ml (? c) peas

1 can (400 g) chickpeas

2 handfuls of baby spinach

1 In a pot over medium heat bring the tomatoes, water, stock, yellow pepper, basil and pasta to the boil. Reduce the heat and simmer covered for 10 minutes.

2 Stir in the peas, chickpeas and spinach and simmer until the peas are cooked.

3 Pour into soup bowls and serve with crusty bread.

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