Courgette and Pasta Soup

This Italian soup is very quick to make.
It requires a lot of olive oil but this is part of the flavouring and the reason that water rather than stock is used.
8 Tblsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
2 tomatoes, roughly chopped
1 lb 450g courgettes, sliced
6 basil leaves, torn
salt and pepper
8 ozs 225 g pasta shapes
4 tsp pesto
Heat the oil in a saucepan and fry the onions and garlic over a low heat for 10 minutes until soft and golden. Add the courgettes, tomatoes and basil with 1/2 pt 225 mls of water. Bring to the boil and simmer for 5 minutes.
Add a pint 600 mls of boiling water and the pasta. Simmer for 10 minutes until the pasta is soft. Season to taste.
Serve in 4 individual bowls and swirl in a teaspoon of pesto.



About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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