Pasta Soup

SERVES 4

1 tbsp olive oil

2 carrots, chopped

1 large onion, finely chopped

1 litre vegetable stock

1 x 400g tin of chopped tomatoes

200g frozen mixed peas 250g fresh fusilli pasta (or penne)

A handful of basil leaves, roughly chopped

Salt and black pepper

To serve:

Parmesan croutons 1 Heat the oil in a large saucepan. Add the carrots and onion and cook for five minutes, until starting to soften.

2 Add the stock and tomatoes and simmer for 10 minutes.

3 Add the peas and cook for another 3-4 minutes.

Once the vegetables are tender, stir in the pasta.

4 Return to the boil and simmer for two minutes until the pasta is just cooked.

5 Stir in the basil. Season with salt and pepper and serve in bowls with Parmesan croutons.