Vegetable Soup

• 1/2 tbsp vegetable oil
• 1 medium onion, sliced
• 2 small carrots, sliced
• 3 celery sticks, sliced
• 2 cloves minced/pressed garlic
• 1 tin of chopped tomatoes
• 80 g. sliced courgettes
• 1 1/2 tbsp tomato puree
• 1 leek, sliced
• 80 g. green beans
• 50g dried pasta
• 1 litre of boiling vegetable stock
• pepper to taste
• 1/2 teaspoon thyme
• 1/2 teaspoon fresh tarragon
• 1/2 teaspoon fresh chives

1. Saute the mirepoix and leeks until softened.
2. Add tomato paste and stir in.
3. Add remaining ingredients, except pasta, and bring up to a boil.
4. Reduce heat to a simmer, and simmer for at least 15 minutes.
5. Consult pasta package for cooking time and add pasta with enough time to simmer/cook before serving.
6. Notes:
7. Pasta can be added earlier, but will become increasingly soft and soup will thicken the longer pasta is in -- I like mine al dents and so I add it with just enough time to cook before it goes to the table.
8. Variations for Future:
9. frozen peas
10. green beans
11. broccoli
12. potatoes instead of pasta
13. lentils instead of pasta
14. medium red pepper
15. vegetable stock cube/pot substitute for stock
16. plain water substitute for stock
17. salt level depending on stock used

vegetable oil, onion, carrots, celery, garlic, tomatoes, courgettes, tomato, green beans, pasta, vegetable stock, pepper, thyme, fresh tarragon, fresh chives

Taken from www.epicurious.com/recipes/member/views/vegetable-soup-52606111 (may not work)