Orecchiette and tomato soup recipe

17 ratings Rate
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 255 calories / serving
  • Healthy
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Heat the olive oil in a pan and cook the onion slowly until softened and deep gold. Add the garlic, courgette and pepper and cook for a further five minutes until softened. Stir in the tomato purée and cook out for two minutes.

Pour in the chopped tomatoes and stock and bring to the boil. Season. Add the pasta and bay leaf and cook according to packet instructions, although the pasta may take a minute or two longer – just keep testing.

Remove and discard the bay leaf, adjust the seasoning if necessary. Serve with grated Parmesan.

  • Ingredients

  • 2tbsp olive oil
  • 1 onion, peeled and finely sliced
  • 2 garlic cloves, finely chopped
  • 1 courgette, finely chopped
  • 1 red pepper, deseeded and sliced very thinly
  • 1tbsp tomato puree
  • 1 x 400g can chopped tomatoes
  • 750ml vegetable stock
  • salt
  • pepper
  • 200g orecchiette pasta
  • 1 bay leaf
  • parmesan, to serve
  • Energy 1080kj 255kcal 13%
  • Fat 8g 11%
  • Saturates 1g 5%
  • Sugars 11g 12%
  • Salt 1.7g 28%

of the reference intake
Carbohydrate 39.3g Protein 9.5g Fibre 3.6g


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