• 1 celery stick chopped
• 1 small carrot peeled and diced
• 1 small sweet potato (approx. 130g), peeled and cut into 1cm cubes
• 50g pasta shells (dry weight)
• 2 tsp tomato puree
• 500ml vegetable stock
• rapeseed oil spray
• 1 shallot or small onion peeled and diced
• ½ tsp dried Italian mixed herbs
• salt and freshly ground black pepper
• fresh parsley and red chilli for garnish(optional)

• Heat a medium sized non-stick saucepan and add a couple of sprays of the rapeseed oil. Add the celery, sweet potato, diced shallot (or onion if using) and the diced carrot to the pan and gently fry for 3-4minutes.
• Add the stock , herbs and tomato puree and bring to the boil then add the pasta shells. Cook for 10-12 minutes, or until the pasta is cooked to your liking.
• Season to taste with the salt and a little black pepper
• Serve in warmed soup bowls topped with the fresh parsley and chilli if using

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