Serves 2
Directions
- 1Add chicken stock to a pan with onion, carrot, celery and garlic.
- 2Boil for 15 minutes until the vegetables have softened.
- 3In a food processor, blend vegetables with a splash of the stock until smooth.
- 4Stir the mixture back into the pan with the stock until combined and season to taste.
- 5Cook and drain the pasta.
- 6Add pasta to bowls and pour soup over.
- 7Finish with extra black pepper, a drizzle of good quality olive oil & a sprinkle of parmesan.
Ingredients
- 1 L chicken stock
- 1 medium white onion
- 1 carrot
- 1 celery stick
- 5 garlic cloves
- 100 g tiny pasta
- parmesan
- black pepper
- olive oil
- salt
Equipment
panfood processor
Tips
- Season to taste with salt and pepper.
- Finish with extra black pepper, a drizzle of good quality olive oil and a sprinkle of parmesan.
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