A tasty soup that packs a punch!!
- 1 Onion
- 2 Celery Sticks
- 2 Carrots
- 1 Courgette
- 1 litre Vegetable Stock
- 2 crushed cloves Garlic
- tin Tomatoes
- 1 tablespoon Tomato Purée
- 400g Cannellini Beans
- 8oz Frozen Peas
- 30g slice Wholemeal Bread
- 120g Whole wheat pasta
Spray low cal spray oil in a large saucepan over a high heat.
Add 1 onion, 2 celery sticks, 2 carrots, and one large courgette chopped and 2 crushed cloves of garlic.
Reduce the heat and cook stirring for 4 -5 mins or until vegetables have softened.
Add 1 litre of vegetable stock, tin of tomatoes, 2 tbsp tomato puree, bring to the boil then reduce and simmer for 20mins.
Add 120g of broken whole wheat spaghetti with 400g cannellini beans and 8oz frozen peas simmer till pasta is tender. Serve with a 30g slice of Wholemeal bread and tsp low fat butter.