Soup Of Roasted Summer Vegetables

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 7 ounces red ripe tomatoes
• 1 medium onion, roughly chopped
• 2 -3 small carrots, sliced into short lengths
• 1 small fennel bulb, halved and sliced
• 2 large garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 1 medium zucchini, thickly sliced
• 6 cups vegetable broth, hot
• salt and pepper
• 2 bay leaves
• 3 1/2 ounces dried pasta shapes
• 2 tablespoons fresh basil, torn
• extra virgin olive oil, to serve
• 1 1/2 ounces parmesan cheese, grated

Recipe

• 1 set the oven at 425°f
• 2 remove the stalks from the tomatoes and discard them, then put the tomatoes in a roasting tin.
• 3 peel and roughly chop the onion, then slice the carrots into short lengths, halve and slice the fennel and add all to the tomatoes.
• 4 peel the garlic and slice it thinly, then toss it with the vegetables and the olive oil.
• 5 roast for forty to forty-five minutes, until the vegetables are soft and pale gold.
• 6 tip the vegetables into a deep saucepan, add the thickly sliced courgette and pour over the stock.
• 7 season with salt, pepper and the bay leaves. bring to the boil, then turn down to a simmer and leave to cook for twenty minutes.
• 8 bring a large pan of water to the boil, salt it and add the pasta, letting it cook until it is tender but still has some bite - probably about nine minutes or so.
• 9 grate the parmesan, tear the basil into pieces. check the seasoning of the soup, then stir in the cooked and drained pasta and half the basil.
• 10 continue to simmer for five minutes or so.
• 11 ladle into warm bowls, spoon over a little extra virgin olive oil, then scatter over the remaining basil and the grated parmesan.