Serves 4

Ingredients

1tbsp olive oil
1 onions, chopped
3 garlic cloves, thinly sliced
1 leek, washed and sliced
1 large carrot, peeled and diced
2 celery stalks, trimmed and chopped
1 potatoes, peeled and diced
1 tbsp tomato purée
400g tin chopped tomatoes
1 bouquet garni
2 pints vegetable stock
4oz peas (fresh or frozen)
4oz pasta

To serve

1 handful fresh flatleaf parsley, finely chopped

Preparation method

1 Heat the oil in a large saucepan over a medium heat. Add the onion, garlic and leek and sauté for 4-5 minutes.
2 Add the carrots, celery, and potatoes and cook for a further 4-5 minutes, stirring occasionally.
3 Stir in the tomato purée and cook for 1 minute, then add the tomatoes, bouquet garni and stock and bring to the boil. Reduce the heat, then simmer gently for 15 minutes.
4 Add the peas and pasta and bring back to the boil. Reduce the heat and simmer for 8-10 minutes, until the pasta is tender. Discard the bouquet garni.
5 Serve garnished with parsley.