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.