Hearty vegetable soup
Packed with tomatoes, celery, carrots and beans, this soup offers a great way to include more vegetables in your diet.
- Serves: 6
- Time: 45 minutes
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Ingredients
- ½ tbsp vegetable oil
- 1 medium onion, sliced
- 2 small carrots, sliced
- 3 sticks of celery, sliced
- 1 tin of chopped tomatoes
- 80g green beans
- 1½ tbsp tomato purée
- 1 leek, sliced
- 80g frozen peas
- 50g dried pasta
- 1 litre of boiling water
- pepper to taste
- 1½ tsp of dried herbs
Method
1. Heat the oil in a large pan, add the onions, carrots, leeks and celery and fry until sizzling. Lower the heat, cover and cook gently for five minutes, stirring if needed.
2. Add the tin of tomatoes, water, tomato purée, beans and frozen peas. Raise the heat to maximum. Bring to the boil and add the pasta, herbs and pepper.
3. Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.
Nutritional information
Nutrient
|
Per 100g
|
Per portion (309g)
|
Energy
|
25 kcal (105 kJ)
|
78 kcal (328 kJ)
|
Protein
|
1.2g
|
3.6g
|
Carbohydrate
|
4.2g
|
12.9g
|
(of which sugars)
|
1.6g
|
4.9g
|
Fat
|
0.6g
|
1.9g
|
(of which saturates)
|
0.1g
|
0.3g
|
Fibre
|
0.9g
|
2.9g
|
Sodium
|
0.02g
|
0.05
|
Trace
|
0.1g
|
Allergy advice
This recipe contains celery and wheat (gluten). The pasta may contain egg.
Food safety tips
Always wash your hands, work surfaces, utensils and chopping boards before you start. If you are not going to eat all of the dish, the leftovers should be cooled within one to two hours and placed in the fridge (for up to two days) or frozen. When reheating, always make sure that the dish is steaming hot all the way through before serving. Never reheat food more than once.
