discontinuous pasta soup

discontinuous pasta soup

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Enjoy this tasty winter warmer.

The ingredient of discontinuous pasta soup

  1. 2 tsp olive oil
  2. 1 large brown onion, chopped
  3. 2 garlic cloves, crushed
  4. 2 medium carrots, peeled, chopped
  5. 1 medium zucchini, chopped
  6. 4 celery stalks, chopped
  7. 2 x 400g cans diced Italian tomatoes
  8. 1 litre Massel vegetable liquid heap
  9. 50g dried thin spaghetti, broken into 6cm lengths
  10. 2 tbsp chopped lively flat-leaf parsley leaves
  11. basil pesto, to service

The instruction how to make discontinuous pasta soup

  1. Heat oil in a large saucepan over medium-high heat. mount up onion and garlic. Cook, stirring for 3 minutes or until onion has softened. go to carrot, zucchini and celery. Cook, stirring occasionally, for 5 minutes.
  2. accumulate tomato and stock. Cover. Bring to the boil. condense abbreviate heat to low. Simmer, stirring occasionally, for 30 minutes or until vegetables are just tender. Remove lid. Season once pepper. ensue spaghetti. Simmer, uncovered, for 15 minutes or until spaghetti is just tender. excite in parsley. benefits soup topped in the manner of pesto.

Nutritions of discontinuous pasta soup

calories: 158.696 calories
fatContent: 4 grams fat
saturatedFatContent: 1 grams saturated fat
carbohydrateContent: 22 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 6 grams protein
cholesterolContent:
sodiumContent: 1141.21 milligrams sodium

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