Diversify your soup by using the
good fresh vegetables of the season!

Servings : 4
Preparation time : 30 minutes

– 200 g of  fettuccini or pasta of your choice, split
– 1 tbsp of olive oil
– 1 onion, minced
– 3 garlic cloves. minced
– 2 sticks of celery, cut into large pieces
– 2 carrots, cut in large pieces
– 1 tbsp of dried oregano
– ¼ tsp of ‘espelette’ Pepper
– 4 cups of boiling water
– 4 cups of vegetable broth
– 1/3 cup of young spinach
– Fresh parsley, chopped

Heat the oil in a large pot and add the onion, garlic, celery, carrots, oregano and the ‘espelette’ pepper. Bring the water and vegetable broth to a boil. Lower the heat and let simmer for 10 minutes without covering and stir frequently. Add the hand split pasta and cook for an additional 7 minutes. Add parsley. Spread spinach into the bowls, cover the soup and serve.

Enjoy!