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Meg's Pasta Soup

From Meg at Roots Family Farm Shop

I won’t apologise for the vagary in this recipe when it comes to quantities. This is the sort of soup that should change with the cook and the season. The elements are simple; a good base (onion, carrot, celery and garlic), tomato, vegetable stock, pasta and seasonal greens, and that’s it really. It’s the sort of soup your family will ‘ooh’ and ‘ahh’ over, whatever the season because it is comfort food for all occasions.


  • 1 Onion
  • 1 Clove of Garlic
  • 3 or 4 Carrots
  • Half a head of celery
  • Seasonal greens (cabbage, kale, chard all work well, courgettes in the summer!)
  • A large (800g) tin of tomatoes, or jar of tomato passata, or (as in my case) a tub of leftover tomatoes that you froze at the end of the season when you were ‘tomatoed out’!
  • Pasta - Twisted tubes or cups are good here to catch the juice and vegetables as you dunk your spoon
  • Vegetable bouillon
  • Salt and Pepper

To top the soup, make croutons with stale wholemeal bread, cut into dice, tossed in olive oil and finely grated parmesan then toasted in the oven.

To make the soup, prepare and dice the onion, carrot and celery, sauté in a little olive oil with the lid on the pan so that they are softening, not browning. Add the garlic and sauté for a few more minutes. Add the tomatoes and bring to the simmer.
Now let the soup down with some vegetable bouillon, ‘Organic Marigold Bouillon’ is a brand that I frequently use but I make a more dilute stock than the instructions (about half rate) as I like to taste my fresh vegetables. This is a matter of personal preference. In the winter we prefer a more ‘stewy soup’ and use less stock, in the summer a lighter soup seems more appropriate and so more stock is used.

When the pan is simmering add the pasta. Again, personal preference, a couple of handfuls? The pasta will then cook at simmering point with occasional stirring. Test a piece of pasta and when you are happy that it is cooked, add the shredded greens. Allow to simmer for a few more minutes and then it is ready to serve.

You can add a teaspoon of pesto, salt and pepper to taste if you like. Sprinkle the baked croutons on the top.

Kindly provided by Meg of Roots Family Farm Shop at Rushwick on the Bransford Road - 01905 421104