3 Tbs. oil 1 onion, peeled and finely chopped 2 cloves garlic, peeled and crushed 1 small bulb fennel, trimmed and chopped 1 tsp.paprika 1 red and 1 green pepper seeded and cut in chunks 2 courgettes, chopped 2 1/4pts/1.3 ltr vegetable stock 1 Tbs. tomato puree 4oz/100g butternut squash, peeled and in chunks 4oz/100g quick-cook macaroni 3 tomatoes, peeled and chopped salt and ground black pepper 1 Tbs. freshly chopped parsley
Instructions
1) Heat oil in a pan and add onion and fennel and cook gently until softened. Then stir in the paprika, add the peppers and courgettes and pour over stock and add tomato puree. Add squash, macaroni and tomatoes and bring to the boil. Simmer for 10 minutes, or until macaroni and vegetables are tender. Season with salt and freshly ground black pepper and stir in parsley. Serve immediately with crusty fresh bread.
