Recipe & photography by Liv Horne.
Ingredients
750ml chicken stock
2 carrots, roughly chopped into large pieces
1 celery stick, roughly chopped into large pieces
1 medium onion, roughly chopped into large pieces
1 garlic clove, peeled
1 courgette, diced
Sprigs of thyme, removed from the leaves
Northern Pasta Conchigliette
Method
Add stock to a pan with onion, carrot, celery, garlic, courgette and thyme.
Boil for 15-20 minutes until the vegetables are soft.
Remove the courgette and set aside.
In a food processor, blend veg with the half of the chicken stock until a smooth mixture.
Stir the mixture back in the pan with the remaining stock and season generously.
Add the courgettes back to the mixture and heat.
Meanwhile, cook the pasta, drain and add to the soup mixture.
Serve with a generous sprinkling of Parmesan and more fresh thyme.
