This classic Italian soup is hearty,nutritious and very easy to make. This recipe will make 4 portions. Serve with Parmesan cheese and thin slices of toasted Flute/Baguette.
Wash and peel the mixed vegetables, then cut into paysanne - finely chopped shapes.
Slowly cook the vegetables with butter or oil in a pan with the lid on.
Add the stock, bouquet garni and season with salt and pepper.
Simmer for 20 minutes
Add the peas and the beans and simmer for 10 minutes.
Break spaghetti into 2cm lengths, then add into soup with the potatoes, the tomato purée and tomatoes.
Simmer gently until all the vegetables are cooked.
Remove bouquet garni, taste and correct seasoning.
Serve with parsley