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Method Prep:20min › Cook:40min › Ready in:1hr
Chop all vegetables finely into small cubes.
Melt butter in large saucepan and add all vegetables, cook for 10 minutes to soften. Add vegetable stock and pasta. Bring to boil and then simmer for 30 minutes (or until vegetables and pasta are soft). Reduce heat and blend or process half of the soup.
Add evaporated milk to processed soup, heat and stir.
This recipe was edited by Allrecipes staff to include measurements familiar to British and Irish cooks.
Delicious! I adjusted the vegetables to what I had in my cupboard (carrot, leek, peas, sweetcorn, spinach). I was dubious about adding the evaporated milk, but it really made this dish wonderful. I'll certainly be making it again! - 30 Apr 2010