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Ingredients
- pinch of saffron strands
- 1 onion, chopped
- 1 leek, sliced
- 1 celery stick, sliced
- 2 carrots, diced
- 3 garlic cloves, crushed
- 600ml/1pt chicken stock
- 850g/13⁄4lb canned chopped tomatoes
- 50g/2oz frozen peas
- 50g/2oz soup pasta
- 1 teaspoon caster sugar
- salt and freshly ground black pepper
Instructions
- Soak the saffron strands in
1 tablespoon boiling water. Leave
to stand for 10 minutes. - Put the onion, leek, celery, carrots
and garlic in a large pan. Add the
stock, bring to the boil, cover and
simmer for about 10 minutes. - Add the tomatoes, the saffron and
its soaking liquid and the peas.
Bring back to the boil and add the
pasta. Simmer for 10 minutes until
the pasta is al dente. - Sprinkle in the sugar, and season
with salt and pepper. Stir through
and serve hot.
