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Spinach and tomato pasta soup

  • Serves 4

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

Screenshot 2020-12-31 at 11.25.13

Recipe courtesy of Napolina

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Ingredients

  • Olive oil 2 tbsp
  • Gnocchi 150g, we used Napolina Gnocchi Sardi
  • Chopped Tomatoes 2 x 400g cans
  • Green Pesto 1 heaped tbsp
  • Vegetable stock 1 litre
  • Large onion 1, finely diced
  • Carrots 2, finely diced
  • Celery 2 sticks, finely diced
  • Garlic 2 cloves, finely chopped
  • Dried thyme 1 tsp
  • Dried oregano 1 tsp
  • Baby spinach 200g
  • Parmesan 50g, 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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