1 ¼ pint chicken stock
2 tbsp olive oil
Knob of butter
1 garlic clove crushed
2 carrots, diced
1 large onion, finely chopped
2 celery sticks, diced
1 large potato, diced
1 courgette, diced
2 tbsp fresh flat leaf parsley, finely chopped
Fresh grated Parmesan for serving
Heat the olive oil and butter in a heavy based pan. Add the garlic and vegetables except the potato and courgette. Cook over a medium heat stirring constantly, until soft.
Heat chicken stock and add to the vegetables, enough to cover . Simmer for 8-10 mins. Check the taste and add a little seasoning if required. Add potato and cook for a further 10 mins. If serving immediately add a handful of ditalini pasta and the diced courgette.& parsley. Adjust seasoning to taste.
Transfer into soup bows and sprinkle with Parmesan