Ingredients

The following ingredients have 6 Servings
  • 2 onions (peeled and chopped)
  • 4 large carrots (peeled and chopped)
  • 1 red pepper (deseeded and chopped)
  • 3 cloves garlic (chopped)
  • 8 decent sized mushrooms
  • 2 courgettes (roughly diced)
  • 1 handful frozen peas
  • 1 handful frozen sweetcorn
  • 4 spring onions (chopped)
  • 2 medium potatoes (peeled and roughly chopped)
  • 1 stick celery (chopped)
  • 2 tins chopped tomatoes
  • 2 tbsp tomato puree
  • 2 vegetable stock cubes (or 1 Chicken and 1 Veg)
  • 50 g pasta (you can use any small pasta, or spaghetti broken into short lengths)
  • 1 tin cannellini beans
  • 2 tsp Italian herbs
  • sea salt
  • freshly ground black pepper
  • pinch fresh basil (chopped )
  • 1 tsp parmesan (grated - optional)
  • low calorie cooking spray

Instruction

  • Spray a large pan with a decent amount of low calorie cooking spray, then add the chopped onion and garlic
  • Cook on a medium heat until soft, but not coloured
  • Add all the ingredients except the pasta, cannellini beans, spring onion, salt and pepper
  • Stir well, and add enough water to just cover the ingredients
  • Bring to the boil, then simmer for 30 minutes or until the veg have softened
  • Scoop out about half of the cooked veg and use a stick blender to blitz the soup left in the pan
  • Check the seasoning and adjust if necessary, then return the reserved veg to the pan and add the pasta, chopped spring onions and cannellini beans
  • Allow to simmer gently for another 20 minutes or so, stirring occasionally so it doesn't stick to the pan
  • Check the pasta is cooked, check the seasoning once again then serve with a sprinkling of chopped basil or Italian herbs and (if you want) a teaspoon of grated parmesan.