Pasta bean and vegetable soup.

4 servings

Ingredients

Quantity Ingredient
10 millilitres 2 tsp olive oil.
1 large Onion peeled and chopped.
2 Carrots peeled and diced.
2 Sticks celery chopped.
1 Clove garlic crushed.
4 Stalks parsley.
2 Sprigs thyme.
1 Bay leaf
1 Piece lemon rind.
225 grams 8 oz white cabbage finely sliced
100 grams 3,5 oz frozen peas.
400 grams 14 oz chopped tinned tomatoes
150 grams 5 oz tomato puree.
400 grams 14 oz cooked Haricot beans.
175 grams 6 oz macaroni.
2 Rashers of lean back bacon cut into small pieces.
Ground black pepper.
450 millilitres Three quarters pt water.

Directions

Heat the oil in a large saucepan and cook the onion carrots and celery until soft (about 8 minutes). Add the garlic and cook for a further 2 minutes Tie the parsley thyme bay leaf and lemon rind together with a piece of string to make a bouquet garni. Add the cabbage, peas, tomatoes, tomato puree beans, macaroni, bacon black pepper and bouquet garni to the pan with the water. Bring to the boil and simmer for 20 minutes. Remove the bouquet garni and serve.

411 kcals 1729 kj. 20,5 g protein. 63,6 g carbohydrates of which 14,4 g sugars. 10,1 g fat of which 3,0 g saturates. 0,3 g sodium. 17,3 g dietary fibre.

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