Ingredients
Serves 4
- 4 Cloves garlic, crushed
- 2 Onions, sliced
- 2 Carrots, diced
- 1 Stalks celery, chopped - optional
- 100g Button mushroom, quartered
- 1 Courgette, diced
- 3 Sprigs thyme , chopped
- 1 Tsp. Rosemary, chopped
- 2 Litres Vegetable/chicken stock
- 1 X 400g Tin plum tomatoes
- 100g Spaghetti, broken into small 3-4cm sticks
- Salt and pepper
Gremolata:
- 4 tbsp. fresh parsley
- 1 lemon, segmented
- 1 garlic cloves, finely chopped
- Salt and pepper
- Olive oil
To serve (optional):
- 1 crusty bread
Method
- In a saucepan, over medium heat, sauté with olive oil add the onions, garlic, carrots, celery.
- Cook for 2- 3 minutes to lightly colour the vegetables.
- Add the mushrooms, courgette, herbs, and continue to cook for a further 2 minutes.
- Pour in the stock, tin of tomatoes and season well with salt and pepper. Bring to the boil and simmer for 15-20 minutes or longer if desired.
- 10 minutes before serving, place the spaghetti in a clean tea towel and break the spaghetti into 2-3 cm pieces.
- Add the broken spaghettis and cook a further 10 minutes until the spaghetti have plump up.
- Next prepare the gremolata - combine in a bowl, the parsley, lemon segment, garlic clove and drizzle with a spoon of olive oil if desired. Season well and set aside until required.
- Ladle the soup between bowls and enjoy with some crusty bread and sprinkle of gremolata.