Vegetable And Pasta Soup

• 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

1. 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.
2. 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.
3. Divide spinach between bowls. Ladle soup over the top.

olive oil, onion, celery, carrots, garlic, oregano, red pepper, vegetable stock, tagliatelle, parsley, baby spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/35625 (may not work)