Chunky Pasta Soup.

When it looks like this outside.

You need a big bowl of this.

I have quite enjoyed the colder weather we have had recently. The Snowy days haven’t made getting around London difficult for a change and Thursday nights flurry is disappearing already. The best bit about the cold and snowy weather is it means I can justify eating all those big filling meals I like to eat anyway!

I don’t often think of Soup as a main course, even when its a thick or chunky soup I usually think of it as a starter or as something to go along side what ever my main course is. That said, when its -8c outside I can’t think of anything better than snuggling up on the sofa with a big bowl of chunky soup to warm me up.

Ingredients

1tbsp Olive Oil
2 Onions
2 Carrots
4 Stick of Celery
2tbsp Sugar
4 Cloves of Garlic
3 Bay Leafs
3tsp Dried Thyme
2tbsp Tomato Pure
3 Courgettes
400g can of Butter Beans
400g can of Chopped Tomatoes
1.2ltr Vegetable Stock
100g Parmesan
140g Small Pasta Shapes
Big Handful of Basil

Recipe,

Chop the Onion, Carrots, Celery and Garlic. Heat the Oil in a large Saucepan add the chopped vegetables cooking them for 20 minutes. Add the Sugar, Tomato Puree, Herbs stir. Slice the Courgettes and add to the pan. Cook for a further 5 minutes.

Add the Butter Beans, Can of Tomatoes and the Vegetable Stock. Bring the Soup to the boil then reduce the heat to a simmer. After 20 minutes add the Pasta shapes simmering for a further 8 minutes. Make sure you stir the Soup regularly at this stage so the Pasta doesn’t stick.

When the Pasta is cooked to your liking its ready to serve. Grab a bowl and ladle out a big satisfying portion. Sprinkle with Chopped Basil and grated Parmesan.

I enjoyed a couple of big bowls of this when we had it. Stay warm!

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