Sunday, 14 April 2013
Season generously with salt and pepper.
Add water to 3/4 fill the pan and add a few finely diced potatoes. Bring close to a boil and reduce the heat to the lowest setting, and cook for a few hours (use a heat diffuser if you have one). The idea is not to boil or simmer the water but to create a great stock.
If you have any parmesan rind now is the time to add it - this gives the soup a deep flavour and its better than throwing it away!
Add a good amount of tomato puree (or chopped tomatoes) and add the rest of your veg. Anything in season is good - I used leeks, shreaded cabbage and red pepper, but any fresh seasonal veg will work - courgettes, green beans etc.
About 20mins before serving add pasta of your choice - I used broken up spaghetti and adjust the seasoning if you need to.
When the pasta is cooked add chopped parsley and serve.