Hearty Pasta Soup

Hearty Pasta Soup

 

Serving Size : 4

Categories : Soup

Start to Finish Time:  "0:30"

T(cook time):  "0:25"

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tbsp olive oil

2 carrots -- chopped

1 large onion -- finely chopped

1 liter vegetable stock -- (1-3/4 pints)

400 grams chopped tomatoes -- (1 can) with garlic

200 grams frozen mixed peas and beans -- (8 oz)

250 grams fresh filled pasta. (we used tortellini with ricotta and spinach) -- (1 pack)

1 handful basil leaves -- chopped (optional)

Grated Parmesan -- to serve

 

Description:

 

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.

 

Once the 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 sprinkler of Parmesan and slices of garlic bread.

 

Serve.

 

Per Serving (excluding unknown items): 384 Calories; 13g Fat (28.8% calories from fat); 15g Protein; 55g Carbohydrate; 7g Dietary Fiber; 84mg Cholesterol; 1999mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.

 

Serving Ideas : BAKE IT IN THE OVEN

RICOTTA & BASIL BAKE Heat oven to 200C/fan 180C gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the rover the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.

 

"High in fibre, counts as 3 of 5-a-day, low fat"