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Slice the onion, carrot and celery into thick matchsticks. Heat the oil in a large, heavy pan, and fry the strips of vegetable, stirring occasionally, until they are just going brown.
Add the water, salt and pepper and simmer for 20 minutes. Now wash the spinach leaves and cut them into shreds. Add them to the soup and cook for 10 minutes. Peel the tomatoes and chop them roughly, discard the seeds.
Add the tomatoes, macaroni, garlic, parsley and rosemary to the soup and simmer for a further 10 minutes then adjust the seasoning to taste. Garnish with the grated Parmesan.
1 onion
1 carrot
1 stick of celery
2tbsp olive oil
6cups water 3pt/1.7l
salt & freshly ground black pepper
8oz fresh spinach 225g
2 tomatoes
4oz short-cut macaroni 100g
2 cloves garlic, crushed
2tbsp freshly chopped parsley
1tsp freshly chopped rosemary
2oz Parmesan cheese, grated 50g
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