Ingredients :
- 1 onion
- 1 carrot
- 1 tsp finely chopped fresh ginger
- 1 pint chicken stock
- top (green) section of 1 leek, shredded
- 1/2 tsp dried sage or thyme
- handful small shaped pasta, or fine noodles or snapped spaghetti
- handful sugar snap peas, finely sliced
- 1 little finely sliced cabbage or similar
- salt and black pepper
- Parmesan cheese
Method :
- In some olive oil or butter, fry the onion and carrot gently in a large pan with the finely sliced ginger, covered, until soft, don"t brown.
- Add the stock to the pan and bubble gently for about five minutes.
- Add the pasta (I used spaghetti snapped into short pieces) and cook for another 10 minutes. When the pasta is just cooked add the shredded vegetables and continue to simmer.
- When the peas and cabbage are just tender but still have some bite, add salt and pepper to taste then serve topped with a little grated Parmesan.
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