Soup of Roasted Summer Vegetables

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READY IN: 1hr 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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