To mark the launch of our 100% Yellow Pea Pasta range, we have teamed up with chef, restrauranteur and award-winning food writer Gizzi Erskine, to bring you three bespoke pasta dishes.

Who says soup season is just for winter? The Tomato, Bean, Spring Veg & Macaroni Soup is the perfect transitional recipe for those who aren’t quite ready to break up with their soups as we head into summer.

The unique dish is bound to impress friends and family yet remains super simple to create and can be thrown together in 30 mins flat. It’s also brimming with a rainbow of veggie and herb goodness, sharpened with a splash of sherry vinegar.

• 175g ZENB Macaroni Yellow Pea Pasta
• 1/2 aubergine, thinly sliced to 1.5mm
• 1/2 green courgette, thinly sliced to 1.5mm
• 1/2 yellow courgette, thinly sliced to 1.5mm
• 50ml tbsp olive oil
• 1 onion, finely chopped
• 1 bulb of garlic, cloves peeled and thinly sliced
• 1 sprig of rosemary
• 1 bay leaf
• 2 dried chillies, crushed or 1/4 tsp dried chilli flakes
• 300g vine ripened cherry tomatoes
• 1 litre fresh chicken or veg stock
• 1 x 400g tin of borlotti beans, drained
• 1/4 tsp salt
• 1 bunch of basil leaves torn,
• 1 tsp sherry vinegar
• 4 leaves of wild garlic, thinly shredded (optional)
• freshly ground black pepper

INSTRUCTIONS

1.

Preheat the oven to 220C 

Drizzle oil onto the base of a large roasting tin and season with salt. Lay the courgettes and aubergines onto the tray in neat columns so they overlap one another. Put in the oven to roast for 8-12 minutes, until softened and beginning to char. 

2.

Heat the oil in a saucepan over a medium heat. Add the onion and allow to soften and begin to caramelise for a few minutes before adding the garlic, dried chilli, rosemary and bay.

3.

Cook for a further few minutes to soften the garlic, stirring regular. Now squeeze the tomatoes into the pan. Cook out for 5 minutes, before pouring in the stock, then adding the borlotti beans. Now season with the salt and sherry vinegar and bring up to the boil before adding the macaroni.

4.

Turn the soup down to a simmer, for 10 minutes until the macaroni is cooked through but still retains some bite. Now add the basil and wild garlic if using, before stirring through the roasted vegetables, being careful not to break them up.