SERVES 20 | EASY | 1 HOUR:
Things you’ll need:
2 Onions, peeled and chopped
7 Leeks, sliced and washed well
1 Bunch celery, chopped (leaves and all)
Oil, to fry
5 Garlic cloves, peeled and minced
5 x 700g Chopped fresh vegetable soup mixes
4 Tins chopped tomatoes
500g Dried soup mix grains (barley and lentils)
60ml Vegetable stock granules
Water, to cover
500g Shell past
Salt and freshly ground black pepper, to taste
Buttered toast, to serve
To the 18 litre Bon Appetit Classique saucepot add the onions, leeks, celery and a generous glug of oil. Fry over medium heat until tender, about 15 minutes. Add the garlic and fry for a further minute.
Add the chopped veggie soup mixes, tinned tomatoes, dried soup grain mix, veggie stock granules and enough water to just cover the mixture. Simmer, about 30 minutes until everything is tender. You may need to add a little more water as it boils.
Add the pasta and season well to taste. Boil for a further 10 minutes to cook the pasta.
Serve immediately with warm toast and butter and store the rest in portions in the freezer for up to 4 months.