The best thing about this soup is that there are no rules, or cutting sizes, it’s entirely up to you! It can also be made in advance, plus it will freeze well for up to three months. To get even pieces of spaghetti in this soup, lay the spaghetti in a clean tea-towel and wrap it up tightly. Next, holding the tea-towel nice and tight, place one end over the side of a table, by about 5cm. Pull the end over the edge, pulling down at a ninety-degree angle to the table, holding both ends. The pasta will crack into even pieces inside the tea-towel (you will hear it). Hold the tea-towel above the cooking pan and release the bottom end; the even lengths of pasta will fall into the pan – easy!
|LOW fat||LOW sat fat||LOW sugars||MED salt|
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, chopped
- 2 celery sticks, chopped
- 1 courgette, chopped
- 1⁄2 small Savoy cabbage (or any cabbage), finely sliced
- 400g can chopped tomatoes with herbs
- 1 reduced salt vegetable stock cube (10g)
- 75g raw wholewheat spaghetti, broken into even lengths
- 2 tablespoons green pesto
- 2 tablespoons grated Parmesan cheese (optional)
- freshly ground black pepper
- 1 tablespoon extra virgin olive oil, to finish
- Put all the prepared vegetables into a large saucepan (bear in mind they will cook down to about half their original volume, so don’t panic that it looks too much!). Add the tomatoes, 500ml of water, crumble in the stock cube and stir well.
- Bring to the boil, then reduce the heat to a simmer, add the spaghetti, pesto sauce and a little black pepper and stir well. Cover and simmer for 35–40 minutes, or until the spaghetti and vegetables are cooked and tender, stirring occasionally. By this stage, the broth should be thick and chunky.
- Taste and adjust the seasoning, then stir in the cheese (if using).
- Ladle into warm soup bowls and nish each serving with a drizzle of olive oil.