Vegetable And Pasta Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 large onion, finely chopped
2 sticks celery, trimmed and coarsely chopped
2 None carrots, coarsely chopped
3 cloves garlic, crushed
1 tsp dried oregano
1/4 tsp red pepper flakes
4 cups reduced sodium vegetable stock
4 oz tagliatelle or fettuccine pasta
1/4 cup coarsely chopped fresh flat-leaf parsley
2 cups baby spinach leaves, torn

Preparation

Heat oil in a large saucepan on medium heat. Cook onion, celery, carrot, garlic, oregano and red pepper flakes, stirring, for 8 mins or until vegetables are just tender.
Add 4 cups water and stock to the pan; bring to a boil. Add pasta; reduce heat to low. Simmer, uncovered, stirring occasionally, for 12 mins or until pasta is tender. Stir in parsley.
Divide spinach between bowls. Ladle soup over the top.