Rossini Soup

From Lakes on a plate episode 1: Food on the go


  • 2 onions
  • 2 carrots
  • 3 sticks celery
  • 1 tbsp rosemary
  • 3 garlic cloves
  • 2 x 400g tins of chopped tomatoes
  • 1 vegetable stock cube (made up with a pint of boiling water)
  • 2 handfuls Rossini pasta
  • 1 x 400g mixed Italian beans
  • 1 tsp pesto or salsa verde to finish would be nice


  1. Chop all the vegetables roughly and add to a large pan with a little of olive oil and some salt and pepper.
  2. Chop the rosemary and garlic and add to the pan.
  3. Add the tinned tomatoes and stock, simmer for 25 minutes until the vegetables are tender.
  4. Add the pasta and the beans and cook for a further 5-10 minutes.
  5. I like to serve this soup with a good dollop of fresh pesto or salsa verdi, it just brings it to life, gives it energy it “slaps you in the face and tells you it’s there!”
  6. This soup is one for taking up the mountains or a packed lunch for work.