Pasta and Bean Soup
- 1tbsp olive oil
- 1 medium onion, diced
- 1 large carrot, diced
- 1 medium potato, diced
- 400g can of chopped tomatoes
- 1 stock cube
- 400g can of cannellini beans, drained
- 100g dried pasta
- To Serve
- 1tbsp pesto
- Grated parmesan or vegetarian Italian hard cheese
- Chopped parsley
1 Heat a tablespoon of olive oil in a large saucepan, add the vegetables and cook for 5 minutes.
2 Dissolve the stock cube in 700ml of boiling water. Add the chopped tomatoes and stock to the vegetables. Bring to a simmer and cook for 10 minutes.
3 Stir in the pasta and cook for 10 minutes, stirring occasionally. Finally, add the beans and heat through for a minute.
Serving suggestion: This soup is delicious served with a spoonful of pesto stirred through, some finely grated Parmesan cheese and a sprinkle of fresh chopped parsley. If you’re making this for vegetarians ensure the pesto is suitable for vegetarians and swap the Parmesan for a veggie alternative.