Vegetable Soup with Pasta
Ingredients
- Pasta of your choice
- 200g Marrows
- 300g Pumpkin
- 1 can Mayor Peeled Tomatoes
- 200g Garlic
- 200g Potatoes
- 150g Onion
- 100g Bacon
- Chopped Celery
- 2tbsp Three Hills Kunserva (tomato paste)
- Olive Oil
- Chopped Parsley
- Mixed herbs
- 2tbsp Pinto’s Pride Vegetable Spoon Stock
- Salt and freshly ground pepper
- Grated Hanini Pekorin Mature
Wash all vegetables. Peel potatoes, pumpkin, onions, and garlic. Cut potatoes in chunks and finely chop the onions and garlic. Cut the marrows and pumpkin in medium sized pieces. Remove the bacon rind and cut in cubes. Heat a large saucepan. When well heated quickly fry the bacon cubes. If necessary add a little oil. Lower heat. Add the onion, garlic and celery and stew them gently till they turn to a pale golden colour. Start adding all the other vegetables stirring well. Add the Kunserva. Mix the Spoon Stock with hot water and add enough to cover the vegetables. Bring to the boil add salt and pepper, turn the heat right down until the soup is barely simmering, and leave it to cook slowly for two or three hours. Add your favourite pasta to cook before serving.
Recipe by Anton Dougal
