If you are expecting a recipe for the ‘proper’ Italian version, you may be disappointed. But bare with….. This might be worth a try! This is my version of a lot of different recipes that have morphed together over time. I’m not sure where I got each bit – it’s been so long.
If you think you recognise it, please let me know and I will link it appropriately but I am pretty confident it’s a mash up.
It is a really simple soup to make and don’t be put off by the list of ingredients, they are mostly store cupboard staples.
1 glug of olive oil
2 chopped red onions
1 teaspoon of dried thyme
2 or 3 cloves of minced garlic (depends on your taste)
2 or 3 diced carrots (depends on size)
2 sticks of diced celery
1.5 litres of vegetable stock
1 or 2 table spoons of tomatoe purée
1 can of chick peas (you could use cannelloni beans if you want to make it a bit nearer the Italian version)
1 or 2 bay leaves (depends on taste)
75g of macaroni pasta shapes
1. Add the onions to the heated oil in a pan and sauté for about 5 mins without letting them brown
2. Add the dried thyme to the onions sauté for a couple of minutes
3. Add the carrots, celery and garlic to the onions and sauté for 5 minutes 4. Add the stock, tomato purée , chick peas and bay leaves to the pan and bring to the boil 5. Transfer it all to a slow cook and cook on high for about 2/3 hours
6. Add pasta to the slow cooker about 30 minutes before you want to eat