This lovely light soup is easy to make and is fab served with fresh crusty bread!
- Heat a medium sized non-stick saucepan and add a couple of sprays of the rapeseed oil. Add the celery, sweet potato, diced shallot (or onion if using) and the diced carrot to the pan and gently fry for 3-4minutes.
- Add the stock , herbs and tomato puree and bring to the boil then add the pasta shells. Cook for 10-12 minutes, or until the pasta is cooked to your liking.
- Season to taste with the salt and a little black pepper
- Serve in warmed soup bowls topped with the fresh parsley and chilli if using
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