Serves: 4
Cooking time:  1 Hour

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• 10 ml Clover Mooi River Salted Butter
• 10 ml olive oil
• 1 clove garlic, crushed
• 2 leeks, chopped
• 4 celery sticks, chopped
• 4 carrots, chopped
• 12 baby marrows, chopped
• 100 g English spinach, veins removed and chopped
• 125 ml fresh flat-leaf parsley, chopped
• 1, 5 litres vegetable stock or chicken stock
• 1 x 410 g can chopped tomatoes
• 200 g medium Rosa tomatoes
• 250 g whole-wheat dry pasta of choice salt and freshly ground black pepper to taste

To Serve

• Grated Clover Mature Cheddar 

1. Heat the butter and oil in a large heavy-based saucepan. Add the garlic and sauté for 2 minutes. Add the leeks, celery, carrots and marrows and cook for 5 minutes.
2. Add the spinach and parsley and mix through. Add the stock, canned tomatoes and whole Rosa tomatoes, bring to the boil. Lower the heat and simmer covered for 30 - 40 minutes.
3. Add the pasta the last 15 minutes of the cooking time and simmer until pasta is cooked.
4. Season to taste.
5. Serve soup warm with a sprinkling of cheese.

Variation:

Add 250 g chopped bacon or salami.

Tip:

Break spaghetti or Tagliatelle into smaller pieces should you be using it in your soup. This will make eating the soup easier.