Minestrone Soup

Ingredients:
12oz fresh tomatoes - skinned
1 small onion - finely chopped
3/4 pt vegetable stock (I used one stock cube)
1 stick celery - finely sliced
1 small courgette - cut into pieces 
1 small carrot - sliced
2oz dry orzo pasta 

Method:
Plunge the tomatoes into boiling water for one minute, drain, then remove and discard the skins
Place the tomatoes into a blender/chopper and blend for a few seconds until smooth
Place the finely chopped onion into a saucepan with a small amount of boiling water or oil to soften
Add the blended tomatoes and vegetable stock and bring to the boil
Add in the celery, courgette and carrot, bring back to the boil and then simmer for about 10 minutes (or slightly longer if the vegetables are cut into big pieces)
Add in the orzo pasta, bring back to the boil and then simmer for another 7-8 minutes 

Serves two

Tomatoes provide from one neighbour's greenhouse. 
Onion and courgette provided from another neighbour's allotment!  

I used a yellow courgette as that is what I had, but a green courgette would probably have made the end dish look a bit more colourful.