It’s super-easy to tweak according to the vegetables you have in the house – embrace the seasons but also use the best of your freezer and store cupboard, let it flex for you.
- When it comes to herbs, use what you’ve got. Rosemary or thyme leaves would be delicious here, or even a sprinkling of dried herbs.
- Add other chopped veg when you’re frying the onions, if you’ve got it, like leek, courgette or potato.
- Use whatever stock you can get your hands on – of course a fresh broth would be brilliant, but a humble stock cube will absolutely do the job.
- This is lovely finished with a sprinkling of grated Parmesan cheese, but you could use Cheddar. A sprinkling of fresh baby basil leaves will always be beautiful, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.
- Out of pasta? No problem, use rice instead or even hunks of bread, which will soak up all that lovely flavour.
