Easy recipe Spring Vegetable Pasta Soup Recipe

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one tablespoon extra virgin olive oil about two leeks, halved lengthways, rinsed, dried, thinly sliced about two garlic cloves, crushed one.twenty-fiveL (about five cups) Campbells Real Stock Vegetable five hundredml (about two cups) water about two carrots, diced one/about two cup roughly chopped fresh continental parsley leaves and stems about eighty-fiveg (three/about four cup) small shell pasta (Recipes by ingridients pasta) two hundredg green, beans (Recipes by ingridients beans) (Recipes by ingridients beans) trimmed, thickly sliced one bunch fresh asparagus, ends trimmed, cut into onecm pieces about two tablespoons chopped fresh continental parsley leaves, extra Salt ground black pepper, to tasteStep one Heat about two teaspoons of the oil in a large saucepan over medium heat. Add the leeks and garlic, and cook, stirring, for six minutes or until the leeks are golden. Step about two Add the stock, water, carrots and parsley, and stir to combine. Spring Vegetable Pasta Soup Recipe. Bring to the boil over medium-high heat, then cover and boil for about five minutes. Stir in the pasta (Recipes by ingridients pasta) and cook, uncovered, stirring occasionally, for ten minutes. Spring Vegetable Pasta Soup Recipe. Step three Add the beans (Recipes by ingridients beans) (Recipes by ingridients beans) and asparagus to the pan, and cook, uncovered, stirring occasionally, for three minutes or until they are just tender. Stir in the extra parsley. Spring Vegetable Pasta Soup Recipe. Taste and season with salt (if needed) and plenty of pepper. Ladle into serving bowls and serve drizzled with remaining oil.. Spring Vegetable Pasta Soup Recipe.