Spinach and Tomato Pasta Soup

You will need

2 tablespoons Napolina Olive Oil
150g Napolina Gnocchi Sardi Pasta
2 x 400g cans Napolina Chopped Tomatoes
1 heaped tablespoon Napolina Green Pesto
1 litre of vegetable stock
1 large onion, finely diced
2 carrots, finely diced
2 celery sticks, finely diced           
2 cloves of garlic, finely diced
1 teaspoon dried thyme 
1 teaspoon dried oregano
200g baby spinach
30g Parmesan cheese or vegetarian hard cheese
Black pepper


1. Heat 2 tablespoons of olive oil in a deep pan.

2. Finely dice 1 large onion, 2 carrots, 2 sticks of celery and 2 cloves of garlic and fry until soft.

3. Pour 1 litre of vegetable stock then add 2 cans of chopped tomatoes and stir.

4. Add 1 heaped tablespoon of green pesto.

5. Add 150g of Napolina Gnocchi Sardi pasta.

6. Mix in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano and plenty of black pepper.

7. Cook for 10 minutes, stirring occasionally.

8. Add 200g of baby spinach and cook for a further minute.

9. Serve with plenty of Parmesan cheese or vegetarian hard cheese.

Recipe courteys of Napolina