2 pints/1.1 litres ham, chicken or vegetable stock
4 oz /110g farfalline (mini pasta bows)
2 oz/50g peas
3 plum tomatoes, skinned and cut into 8
2 tablespoons olive oil
2 cloves garlic - chopped
2 sticks celery - chopped
2 tablespoons tomato puree
2 tablespoons parsley - chopped
1 onion - chopped
1 carrot, diced
1 large potato, peeled and diced
1 medium leek - finelychopped
1 small bunch basil - chopped
salt and black pepper
1 bay leaf

METHOD

Heat the oil and cook the onions, the garlic, the carrot and the celery for 5 minutes. Add the tomato puree and black pepper to taste and cook for 2-3 minutes. Pour in the stock, add the potatoes and the bay leaf. Cook for 15 minutes, then add the pasts and cook for a further 5 minutes. Add the leeks, the parsley, the basil, the peas and the tomatoes. Cook for a further 10 minutes. Turn off the heat. This soup is best cooked the day before needed. Remove the bay leaf before serving and garnish with grated fresh Parmesan cheese.

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