Time 40m Yield Serves 2-3 Number Of Ingredients 10 Steps:
Heat the oil in a saucepan over a low heat. Add the onion, carrot and celery and fry for 8-10 mins until tender, but don’t let them brown too much. Add the passata and tomatoes and bring to the boil. Add the stock, 200ml water and a pinch of sugar, then season and simmer for 20 mins. Taste the soup and adjust the seasoning - add more water if you need to. Can be frozen at this point. Stir in the cream (if using) and the cooked pasta. Spoon into two or three bowls and top with cheese, basil or pesto - or all three.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Time 55m Yield 6 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over medium heat; cook and stir turkey sausage is browned, about 5 minutes. Add onion and garlic, cooking and stirring until onion is tender, about 5 minutes more. Season with Italian seasoning, salt, and black pepper. Stir in carrots; cook and stir until carrots start to soften, 5 to 7 minutes. Pour beans, diced tomatoes, beef broth, chicken broth, and tomato sauce into turkey mixture. Stir in bay leaves. Continue to simmer until carrots are tender, about 5 minutes. Add rigatoni pasta; cook and stir until pasta is cooked through but firm to the bite, about 13 minutes.
Time 1h Yield 10 servings (about 2-1/2 quarts). Number Of Ingredients 13 Steps:
In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. , Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Heat oil in large pan; cook garlic and onion, stirring, until onion is soft. Add soup, tomatoes, water and pasta. Bring to boil; simmer uncovered, about 10 minutes or until pasta is just tender. Stir in basil. Serve with the bacon sprinkled on top (if using).
Time 20m Number Of Ingredients 14 Steps:
Warm the olive oil in a large pot or Dutch oven over medium heat. Once the oil shimmers, add the diced onion and cook, stirring often, until the onion is turning translucent (5 minutes). Add the garlic, the turmeric and the basil, and stir to enhance all the flavors for about 1 minute (if you use fresh basil, keep it aside and add it at the end). Add the tomato sauce, broth, tomato paste, salt and pepper (¾ tsp of fine salt is fine is you use low sodium vegetable broth, but if you use regular or chicken broth it’s better to adjust the seasoning at the end). Stir in the pasta and bring to the boil, then reduce the heat to maintain a simmer and cook the pasta keeping the lid half way. Stir often. The soup will nicely thicken while the pasta is cooking, but trust your judgement and add extra broth if needed of if you prefer a thinner consistency when the pasta is done. Turn the heat off, taste and adjust the seasoning to your liking if needed, and stir in the thorn basil leaves if you use fresh basil. Divide into 4 bowls and serve with a drizzle of extra virgin olive oil, black pepper and grated/shaved parmesan cheese if you wish.
Time 25m Yield Serves 2 Number Of Ingredients 0 Steps:
Fry onion in large sauce pan until tender, add carrot. Fry for a couple of minutes. If making vegetable pasta soup, add the peas, sweetcorn, celery, pepper fry 1 minute. If making bean and pasta soup add butterbeans and kidney beans and move onto next step. Add chopped tomatoes, tomato puree, mixed herbs, chilli powder and all seasoning and wait untill it starts to bubble. Add stock to soup, and bring to boil. Reduce heat and add pasta. Stir well. Cook pasta in the soup for 12-15 minutes. Once it is cooked, leave to sit off the heat for a few minutes and serve.
Time 1h Yield 4 serving(s) Number Of Ingredients 11 Steps:
Preheat oven to 375°F. Spread vegetables in a roasting pan and drizzle with oil. Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes. Process the vegetables with 1 cup of stock until pureed. Pour into a sieve placed over a large saucepan and press the puree through into the pan. Add stock, sage, sugar, salt and pepper and bring to a boil. Add pasta and cook according to package directions for al dente. Ladle into serving bowls and drizzle with a little balsamic vinegar.
Time 3h45m Yield 14 servings (about 3-1/2 quarts). Number Of Ingredients 16 Steps:
In a skillet, cook the sausage over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker; add the next 13 ingredients. Cover and cook on high for 3-4 hours or until the vegetables are tender. , Cook tortellini according to package directions; drain. Stir into slow cooker; cover and cook 30 minutes longer. Serve with Parmesan cheese if desired.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Bring a large pot of salted water to a boil. Add linguine and cook, stirring occasionally, until tender yet firm to the bite, 9 to 10 minutes, or according to package instructions. Drain pasta, reserving 1/4 cup pasta water, and set aside. Wipe out the pot, and heat 2 tablespoons olive oil over medium heat. Add tomatoes, stirring occasionally, and cook until they start to burst, 5 to 7 minutes; crush some with the back of a spoon. Stir in white wine, olives, red pepper flakes, salt, and pepper; reduce heat and simmer for 2 to 3 minutes. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add scallops all at once, coating with oil; don’t move or shake the pan for 1 minute. Gently flip the scallops, and cook until firm and opaque, 1 to 2 minutes more. Add garlic to the skillet and cook until fragrant, about 30 seconds. Do not overcook scallops. Add the pasta to the tomato mixture, toss to coat, and add reserved pasta water, if necessary. Divide the pasta mixture evenly among 4 shallow bowls and top with the scallops. Lightly drizzle with more olive oil, if desired, garnish with parsley, and serve.
