Heat the olive oil in a large saucepan over a moderate heat. Saute the onion, garlic, carrot, celery and potato for 6-7 minutes, stirring occasionally, until softened. Add the tomato puree, vegetable stock and canned chopped tomatoes, stirring well to combine. Bring to the boil, then reduce to a simmer for 10-15 minutes.
Add the conchiglie and cod, simmering for 10-12 minutes until the pasta and cod are soft and tender. Add the peas at the last minute to heat through for 2 minutes. Adjust the seasoning and spoon into serving bowls. Garnish with a sprig of basil leaves before serving.
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