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Autumn tomato and vegetable soup
date:Jul 30, 2014



Ingredients

1 tablespoon olive oil
1 medium brown onion, chopped
2 garlic cloves, crushed
1 celery stalk, chopped
1 large zucchini, sliced
1 large red capsicum, chopped
1 litre salt-reduced chicken stock
575g jar napoletana pasta sauce
1 cup dried small shell pasta
1/2 cup frozen peas
80g baby spinach
Shaved parmesan cheese, to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 3 to 5 minutes or until onion has softened. A

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