TOMATO, VEGETABLE AND PASTA SOUP

2 tablespoons canola oil

2 carrots

2 sticks celery

1 large onion

1 tablespoon chopped garlic

1 teaspoon dried oregano

2 tablespoons tomato paste

2 x 800 gram cans diced tomatoes

1 1/2 litres chicken stock (1500mls)

1 teaspoon sugar

2 cup curly pasta (or small shells or large macaroni)

120 grams spinach

1/2 bunch fresh basil leaves, chopped

salt and pepper to taste

blitz or finely chop the carrots, celery and onion.

in a large pot, heat the oil then add the carrots, celery, onion and garlic. stir until onion is transluscent.

stir in the oregano and tomato paste then add the tomatoes, stock and sugar.

bring to the boil then simmer for 30 minutes.

add the pasta and cook until pasta is soft.

turn off heat and add the spinach and basil. stir until spinach is wilted.

add salt and pepper.

serve topped with some parmesan cheese and some basil leaves.