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Categories:
olive oil onion celery carrots garlic oregano red pepper vegetable stock tagliatelle parsley baby spinach leaves
Viewed: 70 - Published at: 5 years agoIngredients
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 2 sticks celery, trimmed and coarsely chopped
- 2 None carrots, coarsely chopped
- 3 cloves garlic, crushed
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 4 cups reduced sodium vegetable stock
- 4 oz tagliatelle or fettuccine pasta
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 cups baby spinach leaves, torn
Method
- Heat oil in a large saucepan on medium heat. Cook onion, celery, carrot, garlic, oregano and red pepper flakes, stirring, for 8 mins or until vegetables are just tender.
- Add 4 cups water and stock to the pan; bring to a boil. Add pasta; reduce heat to low. Simmer, uncovered, stirring occasionally, for 12 mins or until pasta is tender. Stir in parsley.
- Divide spinach between bowls. Ladle soup over the top.
