Spinach and tomato pasta soup
- Serves 4
Ingredients
- 2tbsp Olive oil
- 150g Gnocchi we used Napolina Gnocchi Sardi
- 800g (2 cans) Chopped Tomatoes
- 1 heaped tbsp Green Pesto
- 1l Vegetable stock
- 1 Large onion
- 2 Carrots finely diced
- 2 sticks of Celery finely diced
- 2 cloves of Garlic finely chopped
- 1tsp Dried thyme
- 1tsp Dried oregano
- 200g Baby spinach
- 50g Parmesan or vegetarian hard cheese
- Sea salt and freshly ground black pepper
Method
- STEP 1
Heat 2 tablespoons of olive oil in a deep pan.
- STEP 2
Finely dice 1 large onion, 2 carrots, 2 sticks of celery and 2 cloves of garlic and fry until soft.
- STEP 3
Pour 1 litre of vegetable stock then add 2 cans of chopped tomatoes and stir.
- STEP 4
Add 1 heaped tablespoon of green pesto.
- STEP 5
Add 150g of Napolina gnocchi sardi pasta.
- STEP 6
Mix in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano and plenty of black pepper.
- STEP 7
Cook for 10 minutes, stirring occasionally.
- STEP 8
Add 200g of baby spinach and cook for a further minute.
- STEP 9
Serve with plenty of Parmesan cheese.
