Prep 20 mins
Cook 1 hr
A dish of roast vegetables turns up time and time again in my kitchen. It is useful to have around as a salad or a pasta sauce but if neither sauce nor salad fits the bill, then I use the melange of roast vegetables for a summer soup by Nigel Slater.
- 7 ounces red ripe tomatoes
- 1 medium onion, roughly chopped
- 2 -3 small carrots, sliced into short lengths
- 1 small fennel bulb, halved and sliced
- 2 large garlic cloves, thinly sliced
- 3 tablespoons olive oil
- 1 medium zucchini, thickly sliced
- 6 cups vegetable broth, hot
- salt and pepper
- 2 bay leaves
- 3 1⁄2 ounces dried pasta shapes
- 2 tablespoons fresh basil, torn
- extra virgin olive oil, to serve
- 1 1⁄2 ounces parmesan cheese, grated
- Set the oven at 425°F
- Remove the stalks from the tomatoes and discard them, then put the tomatoes in a roasting tin.
- Peel and roughly chop the onion, then slice the carrots into short lengths, halve and slice the fennel and add all to the tomatoes.
- Peel the garlic and slice it thinly, then toss it with the vegetables and the olive oil.
- Roast for forty to forty-five minutes, until the vegetables are soft and pale gold.
- Tip the vegetables into a deep saucepan, add the thickly sliced courgette and pour over the stock.
- Season with salt, pepper and the bay leaves. Bring to the boil, then turn down to a simmer and leave to cook for twenty minutes.
- Bring a large pan of water to the boil, salt it and add the pasta, letting it cook until it is tender but still has some bite - probably about nine minutes or so.
- Grate the Parmesan, tear the basil into pieces. Check the seasoning of the soup, then stir in the cooked and drained pasta and half the basil.
- Continue to simmer for five minutes or so.
- Ladle into warm bowls, spoon over a little extra virgin olive oil, then scatter over the remaining basil and the grated Parmesan.