Minestrone soup

INGREDIENTS

• 2T olive oil

• 1 onion, chopped

• 1 clove garlic, crushed

• 2 carrots, peeled and cut into small cubes

• 1 potato, peeled and cut into small squares

• 1 celery stalk, washed and diced

• 3 cups chicken stock

• 1 tin whole peeled tomatoes

• 1T tomato paste

• ½ cup small pasta shapes

• 2 small baby marrows (courgettes) washed and cut into small cubes

• salt and pepper to taste

METHOD

1. Heat oil in large saucepan, and add the vegetables. Stir until the onion is soft. Add stock and tinned tomatoes, and bring to a boil. Cover, lower heat and simmer for about 15 minutes or until vegetables are tender, stirring occasionally. 2. Add pasta and courgettes, and boil uncovered for another 10-15 minutes or until the pasta is tender. 3. Remove from the heat, and allow the soup to cool a little before serving.