Spinach and tomato pasta soup

This hearty tomato soup is just perfect on a cold rainy day, even better when someone else makes it for you! Why not treat a loved one to a warming bowl this weekend

  • Serves 4
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Recipe courtesy of Napolina

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.

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