Spinach and Tomato Pasta Soup

Loaded with Italian flavours and very simple to make, this soup is warm and comforting, perfect for a cold winter's day!

by Napolina

Ingredients

Heat 2 tablespoons of olive oil in a deep pan.

Finely dice 1 large onion, 2 carrots, 2 sticks of celery and 2 cloves of garlic and fry until soft.

Pour 1 litre of vegetable stock then add 2 cans of chopped tomatoes and stir.

Add 1 heaped tablespoon of green pesto.

Add 150g of pasta.

Mix in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano and plenty of black pepper.

Cook for 10 minutes, stirring occasionally.

Add 200g of baby spinach and cook for a further minute.

Serve with plenty of Parmesan cheese or vegetarian hard cheese.