Broccoli and pasta soup recipe | delicious. magazine

Ingredients

• 3 tbsp olive oil
• 2 garlic cloves, chopped
• 2 red onions, finely diced
• 2 sticks celery, finely diced
• 1 carrot, finely diced
• 400g can peeled plum tomatoes
• 1 tbsp tomato purée
• 2 tbsp red wine vinegar
• 1 tsp sugar
• 1.3 litres vegetable stock, hot
• 500g broccoli, cut into florets, or use purple sprouting broccoli or kale
• 75g macaroni or other small pasta
• Bunch of fresh whole basil leaves
• Grated vegetarian Parmesan and extra-virgin olive oil, to serve