The soup ingredients were: Spanish onion, Brussels sprouts (diced), and carrot. Plus some diced yellow pepper and garlic. Stir-fried in olive oil, before boiling water was added.
After simmering for a while, I added about 200g of tomato passata, and some vegetable stock.Plus a portion of broken spaghetti. Cooked for about an hour.
Add herbs according to your choice (Basil and Oregano in this case). Plus half a teaspoonful of smoked paprika.
The bread used was from the loaf recently baked (scroll back). Keeps for a fortnight in the fridge. Quick and easy!
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