3 litres (or 10 portions)
Enjoy this warm and filling winter meal with your loved ones!
2 tablespoons of oil
1 onion , chopped
2 garlic cloves , finely chopped
1 head of broccoli, washed and dice into 1cm pieces
2 carrots , peel and dice in 1cm pieces
500g of frozen mixed veges
2 tablespoons of pesto
1 teaspoon of dried oregano
1 tablespoon of sugar
2 tins of tomatoes chopped in juice
500ml of water
1 can tomato soup
400ml pasta sauce
2 cups of pasta
Heat the oil in a large stockpot. Sauté the onion and garlic on a medium–high heat. Stir continuously with a wooden spoon for around 2 minutes until softened and just starting to go golden. Don’t let it burn!
Add broccoli, carrots, frozen vegetables and stir continually for 5–10 minutes until softened.
Fold through the pesto, oregano, and sugar until just combined.
Add tomatoes, water, tomato soup and tomato paste, stir to combine. Bring to the boil.
Reduce to a gentle simmer, stirring occasionally and make sure it doesn’t stick to the bottom of the pot. Cook for 20 minutes or until the soup has thickened and reduced a little and the vegetables are cooked.
Pour the pasta into a large stockpot of salted boiling water and cook for about 8 minutes or until al dente. Strain pasta with a sieve.
Stir through the cooked pasta. Return to the boil. Reduce heat and transfer to a stock pot or equivalent that will keep the soup at a holding temperature. Season to taste.
Check for taste & thickness. More water can be added if it’s too thick, but not too much or you can affect the flavour.
With special thanks and acknowledgement to Sue Ellis and Michelle Pattison for the recipe. We have chose to alter some ingredients so that it can include ingredients that we have on our website to donate.
We have switched:
- spirals pasta to penne pasta
- red onions to brown onions
- olive oil to canola oil
- vegetable stock to tomato soup
- mutti passata to pasta sauce
- celery to frozen mixed vegetables
- courgettes to broccoli