Courgette & Pasta Soup

This soup is a combination of a Courgette Soup I learnt to make as a student in Italy, and Pasta con Brodo.  And one of the few ways my veg dodging children will eat courgettes.  This soup is even less daunting if made with yellow courgette.

1 large courgette
1 tbsp olive oil
1 litre just boiled water
2 organic chicken or vegetable stock cubes, crumbled
100g orzo, soup pasta or macaroni
50g grated hard cheese (parmesan, cheddar)

Grate the courgette.  Heat the olive oil in a saucepan. Spread the courgette over the base of the pan and leave it as long as you dare to brown. Stir every now and then to try get all the courgette a golden brown, or until it begins sticking.  Browning the courgette adds flavour, so this step is best not rushed or skipped.

Add the rest of the ingredients, apart from the cheese, and bring to the boil.  Cover and turn the heat down to a simmer.  Simmer for however long the pasta requires to cook, stirring occasionally to make sure the pasta is not sticking to the bottom of the pan, until the pasta is tender.

Stir in the cheese and serve.

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