Asparagus and Pasta Soup
This hearty tomato and asparagus soup with pasta is the perfect hearty yet relatively light summer meal. Ready to eat in just 30 minutes it packs a huge punch of flavour and require no real cooking...
Ingredients
- 100g Orecchiette Pasta.
- 50ml White Wine.
- 100g Asparagus Spears: Remove the woody section and cut into 2.5cm sections leaving the tips a little longer.
- 1 Tbsp Flavourless Cooking Oil.
- 2 Anchovy Fillets.
- 1/4 Tsp Tabasco Sauce.
- 200ml Tomato Passata: Tomato Sauce in the US.
- 50g Wild Garlic: Leaves cut int 1cm wide ribbons and stems finely diced.
- Lots of fresh parsley and Parmesan Cheese (optional).
- 500ml Vegetable stock: Hot.
- 1 Onion: Finely diced.
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