Vegetable And Pasta Soup

225 g/8 oz carrots, scraped and diced
225 g/8 Os courgettes, sliced
2 large celery stalks, chopped
1 large onion, peeled and finely chopped
100 g/4 oz cabbage, shredded
600 nil/1 pint chicken stock
300 ml/1/2 pint tomato juice
1 clove garlic, peeled and crushed
100 g/4 oz small pasta shapes
salt
freshly ground black pepper
1 tablespoon chopped pasley, to garnish

Place all the vegetables in a saucepan with the stock, tomato juice and garlic.

Bring to the boil, then reduce the heat and skim off the scum that rises to the surface. Add the pasta and season with salt and pepper. Cover and simmer for 15 to 20 minutes until all the vegetables and the pasta are tender.

Garnish with parsley and serve piping hot in warmed individual soup bowls.

SERVES 4