From: Linda McCartney’s Home Cooking, p. 56
A lovely warming and nourishing, yet light soup that is low in fat and full of flavours. Makes enough for 6-8.
Today is the first bright and sunny day after a long and grey winter in Hamburg- perfect to start taking pictures of my cooking again. I have missed the light and thinking about how to arrange food, fabrics and plates to make pictures that will make you want to start eating straight away 🙂
So here is my first picture of the year:
In this soup, you can really use all the vegetables you have to make it as colourful as possible. As you can see in the pasta, I used black-eyed beans (as I had them in my store cupboard, bought on a trip to the Netherlands) and alphabet pasta.
When using gluten-free pasta, make sure not to overcook the pasta as it tends to desintegrate much quicker than pasta made from wheat.
If there are any leftovers, they keep well in the fridge and can be reheated when needed.
Gluten-free: Use gluten-free pasta.
Vegan: Omit the parmesan. You could add some plant-based cream just before serving.