‘Anything you can add pasta to is good with me’
- 1 onion
- 4 garlic cloves
- 1 red chilli
- 6 medium sized tomatoes
- 1 bell pepper, green or red
- 1 courgette
- 2 carrots
- 3 stalks of celery
- ½ a cup of frozen peas
- 1 cup of whole-wheat pasta
- ½ a tin of mixed beans in vinaigrette*
- Salt and pepper
- 1 teaspoon of smoked paprika
- Vegetable stock
Preparation time: 15 minutes
Cooking time: 40 – 50 minutes
Nutritional value per serving:
- Calories, kcal 200.0
- Fat, g 2
- Saturates, g 0.4
- Carbs, g 40.6
- Sugars, g 14.9
- Fibre, g 10.0
- Protein, g 8.7
- Sodium, g 0.327
- Firstly, roughly chop and peel all your vegetables and finely chop the chilli and garlic.
- Next, warm about a quarter of a cup of water in a large saucepan with a lid and add the onion and two of the three stalks of celery with a dash of salt, and then cook until translucent.
- Now add the pepper, tomatoes, half of the courgette, chilli, and garlic and cook together for a further 5 minutes.
- Next, add enough vegetable stock to just cover the vegetables. Cook this for about 20 minutes over a low to medium heat, or until the vegetables are completely soft.
- Now, blend the mixture with a hand blender.
- Next, add the leftover vegetables, mixed beans, paprika, and pasta. Mix well and add water if the soup is a little too thick for you.
- Cover and cook for a further 10-15 minutes, or until the pasta is cooked, over a low heat, checking occasionally.
- Serve with crusty bread and, if you’re a hummus addict like me, hummus.
- * It’s up to you whether you rinse the vinaigrette off the mixed beans. If you don’t rinse it off, the soup takes on a lovely sweetness – I’d recommend you leave it on.
- I’d highly recommend using sourdough bread for this recipe because, you know, it’s fancy.