You can find the blog post about this recipe here

Recipe

Serves 6

• 2 tablespoons of quality Extra Virgin Olive Oil (preferably ours!)

• 1 large onion, chopped

• 1 large green pepper, chopped

• 1 kg over ripe tomatoes, roughly chopped (I used coeur de boeuf from the garden)

• 1 litre good vegetable stock

• salt and freshly ground pepper

• 100g pasta - a small variety such as stelle or midolline is ideal

In a large pan, fry the onion and pepper in the olive oil for 3 to 5 minutes, until they are just starting to brown.

Add the tomatoes, and continue to fry until the tomatoes start to give off their juice.

Add the stock, and bring to the boil.  Simmer on a low heat for 20 minutes.

Push all of the soup through a sieve, or put through a mouli, into a second saucepan.  When you are left with the "mush" of the vegetables, add this to the clear liquid, and reheat gently to boiling, stirring gently to prevent it from sticking to the pan.

Once boiling, season to taste with salt and pepper, then simmer for a further 10 minutes.

Add the pasta, and boil for another 10 minutes.

Serve with lightly toasted crusty bread, or indeed with Sourdough Flatbreads.

I also love to drizzle a little extra virgin olive oil over the soup.