Ingredients

Method

• 4 T extra virgin olive oil
• 2 carrots, peeled and diced
• 2 celery sticks, chopped
• 1 leek, roughly chopped
• 2 garlic cloves, finely chopped
• 2 large baby marrows, sliced
• 1 t dried origanum
• 50 g tomato paste
• 1 litre vegetable stock
• 100 g Woolworths kids’ alphabet-shaped pasta
• 1 x 400 g can cannellini beans, drained
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Heat the oil in a saucepan. Fry the carrots, celery and leek until softened, then add the garlic and fry until fragrant.

2. Add the baby marrows and origanum, then stir in the tomato paste and stock. Add the pasta and stir.

3. Simmer for 5–8 minutes until the pasta is cooked through and the soup has thickened slightly. Stir in the beans and season to taste.

Find more soup recipes here. 

Videography: Romy Wilson and Shavan Rahim
Photography: Shavan Rahim
Food assistant: Ellah Maepa