You can use any mix of vegetables that you have around, just chuck in what is available.
olive oil
1 onion, finely chopped.
1 carrot, finely chopped.
Handful of french beans, cut into 5 cm pieces
1 courgette, finely sliced.
1 pepper, sliced.
1 aubergine, cut into small cubes.
jar cannellini beans, drained
2 tomatoes, chopped.
1 litre chicken stock.
leftover cooked chicken
90g vermicelli or other soup pasta.
basil
Heat the oil in a large pan.
Add the onions and carrots and cook over a low heat for 5 mins.
Add the other veggies and cook for a further 5 mins.
Pour in the stock, season with salt and pepper.
Bring to the boil then simmer for about 30 minutes.
Add the chicken and the pasta and cook for a further 5 minutes, stirring frequently,
Check the pasta is cooked before ladling the soup into warmed bowls and sprinkle with fresh basil.
