Loaded with Italian flavours and very simple to make, this soup is…
Spinach and Tomato Pasta Soup
Cooking Time
15 minutes
Servings
4
Method:
Heat 2 tablespoons of olive oil in a deep pan.
Finely dice 1 large onion, 2 carrots, 2 sticks of celery and 2 cloves of garlic and fry until soft.
Pour 1 litre of vegetable stock then add 2 cans of chopped tomatoes and stir.
Add 1 heaped tablespoon of green pesto.
Add 150g of Napolina Conchiglie Pasta
Mix in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano and plenty of black pepper.
Cook for 10 minutes, stirring occasionally.
Add 200g of baby spinach and cook for a further minute.
Serve with plenty of Parmesan cheese or vegetarian hard cheese.
Ingredients
2 tablespoons Napolina Olive Oil
150g Napolina Conchiglie Pasta
2 x 400g cans Napolina Chopped Tomatoes
1 heaped tablespoon Green Pesto
1 litre of vegetable stock
1 large onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced
2 cloves of garlic, finely diced
1 teaspoon dried thyme
1 teaspoon dried oregano
200g baby spinach
30g Parmesan cheese or vegetarian hard cheese
Salt
Black pepper
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