This soup is warming and filling – perfect for those colder days
4 People
20 minutes
25 minutes
Equipment
- Large Saucepan
- Peeler
- Sharp knife
- Chopping board
- Tin opener
- Teaspoon
- Weighting Scales
- Measuring jug
- Tin opener
Ingredients
- 1 teaspoon vegetable oil
- 1 medium onion, chopped
- 2 small carrots, chopped
- 1 small leek, sliced
- 2 celery sticks, sliced
- 400grams tinned chopped tomatoes
- 1 litre reduced-salt vegetable stock
- 1 tablespoon tomato puree
- 50grams green beans, sliced
- 50grams frozen peas
- 40grams dried pasta shapes
- 1 teaspoon dried mixed herbs
- Ground black pepper
Simple steps
- Heat the oil in a large saucepan. Add the onion, carrots, leek and celery and fry gently for 4 minutes.
- Add the tomatoes, stock, tomato puree, beans and frozen peas. Bring to the boil and add the pasta, herbs and pepper.
- Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.
Nutrition
Calories: 108
Protein: 3.9g
Fat: 1.7g
Saturated fat: 0.0g
Carbohydrates: 20.9g
Sugars: 7.0g
Salt: 49mg
Dietary fibre: 4.2g
Allergen information
Celery
Gluten
Wheat
Stock cube allergens vary – check label
