Ingredients
20g butter
2 leeks
finely chopped
2 x 400g tins chopped tomatoes
1 cup boiling water
1 cup risoni pasta
¼ cup basil pesto
Allergy Advice
Contains Dairy
Contains Gluten
Contains Nuts
Equipment
- 1 large saucepan
- 1 blender
- 1 food processor
- 1 stick blender
Instructions
- Melt the butter in a large saucepan, add the leeks and gently cook for about 5 minutes.
- Pour in the tomatoes and thin out with about 1/2 cup boiling water. Cook for about 10 minutes over low heat.
- Meanwhile cook the pasta according to packet instructions and then drain.
- Puree the soup until smooth.
- Pour into bowls, top with a couple of tablespoons of the pasta per bowl and pesto to taste.
Notes
Tip
You can puree the soup in a blender, food processor or with a stick blender (my preference is the latter as there’s less washing up).
Variation
If the pesto isn’t enough of a flavour boost then you can add some stock to this soup in place of the boiling water.
