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Onion - 1 (medium size, finely chopped)
Large carrot - 1 (chopped)
Celery sticks- 2 (chopped)
Ripe tomatoes - 4 (peeled and chopped)
Oil - 1 tbsp
Butter - 25 gms
Stock - 900 ml
Salt and pepper
Farfalle or shell pasta - 150 gms
grated Parmesan cheese


  • Prepare the vegetables.
  • Heat the oil and butter in a large saucepan and add all the vegetables, stir and cook over brisk heat for half a minute, then cover the pan and cook gently for about 10 minutes.
  • Add the stock and seasoning to taste.
  • Simmer until vegetables are tender, about 40 minutes.
  • Add the pasta and cook until ' al dente', aproximately another 10 minutes then turn into a tureen and sprinkle generously with Parmesan before serving. 
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