Tomato and pasta soup

1 1/2 – 2 litres chicken stock

1 cup gluten free spiral pasta

4 ripe Flavorite tomatoes, chopped

2 carrots, diced

1 zucchni, diced

4 basil leaves, chopped

Place chicken stock in large heavy based pot and bring to the boil. Reduce heat, add pasta, carrot and zucchini and cook for 5-10 minutes or until the pasta is al dente.

Add the tomato and heat through gently for a few more minutes. Season to taste and add basil (fresh or dried)

Pour the soup into warm soup bowls. Serve with gluten free bread, rice cakes or corn thins.

 

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