A hearty and nutritional soup, made with seasonal vegetables, beans and pasta.
- 1 tbsp Olive Oil
- 1 Onion, finely chopped
- 1/2 Large leek, cleaned and finely chopped
- 1/2 tsp Minced Garlic
- 1 Celery stick, diced
- 1 Large carrot, diced
- 2 tbsp Tomato Paste (puree)
- 1 litre (4 cups) Vegetable stock (can use chicken stock)
- 1 can (410g) Crushed Tomatoes
- 1 can Cannellini Beans, drained
- 68g (1/2 cup) Small pasta
- 40g (1/4 cup) Peas
Heat oil in large saucepan; cook onion, garlic and leek for two minutes. Then add the celery and carrot and saute for 5 mins.
Add the tomato paste and cook, stirring for 2 mins.
Add the stock, tomatoes and bring to a boil. Reduce to a simmer, cover and cook for approx 20 mins.
Add the beans and pasta and cook for a further 5- 10 mins (according to pasta packet instructions.) Add the peas in the last two mins.
Delicious served with freshly grated parmesan and fresh oregano.
PASTA VARIETY: In the pictures I used Stelline pasta (tiny stars, pierced in the centre). They are a fun shape for kids and a good soup pasta. You can replace with any smaller pasta. (e.g Conchigliette (baby shells), Corallini (short pasta tubes)) or macaroni / elbow macaroni.
Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.