Hearty pasta soup

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PREP: 5 MINS
COOK: 25 MINS
SERVES 4

Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper

Ingredients

  • 1 tbsp olive oil
  • carrots, chopped
  • 1 large onion, finely chopped
  • 1l vegetable stock
  • 400g can chopped tomato
  • 200g frozen mixed pea and beans
  • 250g pack fresh filled tortellini (we used spinach and ricotta)
  • handful of basil leaves (optional)
  • grated parmesan (or vegetarian alternative), to serve

Method

  1. Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
  2. Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.

Recipe from Good Food magazine, March 2008

By Good Food
Credit: www.bbcgoodfood.com

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