2 tsp olive or avocado oil
1 onion, chopped
250g firm vegetables (like carrots, parsnips, celery, butternut), diced
1 tsp garlic paste
400g can chopped tomatoes
1 vegetable stock pot or stock cube
150g mixed pasta shapes
80g soft, leafy vegetables (like spinach, cabbage, kale, cauliflower or broccoli), roughly chopped
50g Parmesan shavings
1 tbsp parsley, chopped
- Heat the oil in a pan and cook the onion, firm vegetables and garlic for 5 minutes. Add the tomatoes and vegetable stock pot, and simmer for about 10 minutes.
- Fill the can with water, twice, and add to the soup with the pasta (only add one can of water if you’re using strips of veg instead of pasta). Cook the pasta for 10 minutes, or until cooked, adding the green leafy veggies for the last 5 minutes. Ladle the soup into heated bowls and sprinkle with the Parmesan and parsley.