Zucchini, Mushroom and Pasta soup
Perfect for a cold day!
Serve 6-8 people
15 ml Oil
250 gm Zucchini sliced
1 bunch spring onions sliced (about 8)
250 gm button mushrooms sliced
15 ml dried mixed herbs
2 litres of chicken stock
100 gm tomato paste
1 1/2 cups raw macaroni
Heat the oil in a large pot and fry the zucchini, spring onion and mushrooms. Cover and cook for a further 3 minutes, stirring occasionally.
Add herbs, stock and tomato paste, bring to boil and add macaroni, bring back to boiling point and boil for a further 5 minutes. Reduce heat and simmer for 10-15 minutes or until the macaroni is tender.
Serve with pita breads or bagels.