Feel free to change the vegetables to suit yourself - I used what was hanging around the fridge and veg basket. I kept the vegetables very small & all the same size so they all cooked evenly. This makes 1.5 litres of soup which will give you lunch every day for a week (keep it in the fridge).
Italian Pasta & Vegetable Soup
1 large Potato, chopped into 1cm dice
1 large Onion, chopped into small dice
2 Carrots, chopped into 1cm dice
200g Mushrooms, wiped & chopped
1 tbsp Oil
1.5l Stock (use either Vegetable or Chicken)
1 tbsp Pesto
50g Parmesan, grated
Heat the oil in a large pot and saute the vegetables for about 5-10 minutes until tender.
Add the stock and pasta and bring to the boil. Reduce the heat and simmer for 10 minutes. Stir in the grated parmesan and pesto and serve. Add some more parmesan on top if you're not feeling too virtuous!