Potato courgette and aubergine soup

Serves: 6

Ingredients:

• 400 g ditalini or spaghetti
• 50 grated pecorino or Parmesan
• 2 potatoes
• 2 fresh tomatoes
• 2 courgette
• 1 (2-3 if small) aubergine
• 1 basil
• A few leaves
• Olive oil

Preparation:

Chop up the aubergine, the courgettes and the peeled potatoes into small pieces. Brown the chopped onion in a pan with a little oil and add the chopped vegetables. Mix well. Add the skinned and chopped tomatoes and season with the basil, salt and pepper before adding enough hot water to cover the vegetable. Bring to and cook for about 20 minutes. Adjust the salt and the water (add only hot water) and when it returns to the boil add the pasta and cook until al dente.

Irene Milito