Categories: Soup

Ingredients

• dash olive oil
• 1/2 red onion, finely sliced
• 4 sun-blushed tomatoes, chopped
• 300ml/1/2 pint hot beef or vegetable stock
• 30g/1oz parmesan, grated
• 2 tbsp pine nuts, toasted
• small handful fresh parsley, chopped
• salt and freshly ground black pepper

Directions

1. Heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the sun-blushed tomatoes and fry for 1-2 minutes.

2. Add the stock and simmer for ten minutes.

3. To serve, pour into a bowl and scatter with grated parmesan, pine nuts, parsley, salt and freshly ground black pepper.

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