Italian pasta soup

Italian pasta soup

Vary this dish by adding other veg such as peas and mushrooms, or chopped cooked meat or fish.

By , 21 September 2015
Italian pasta soup
  • Ready in: 45 mins
  • Serves: 4
  • Price: £1.05 per serving
Nutritional Info
Each 483g serving contains
  • Fat low
    12g
    17%
  • Saturates low
    3.8g
    19%
  • Sugars low
    10.4g
    12%
  • Salt low
    1.2g
    20%
  • Energy 1491KJ 356KCAL
    18%
of your reference intake.
Typical energy values per 100g: 309kJ/74kcal.
Ingredients
  • 1 large onion, chopped
  • 2 sticks celery, cubed
  • 150g carrots, cubed
  • 2 tbsp olive oil
  • 2 courgettes, topped, tailed and diced
  • 390g carton Asda Chosen by you Chopped Tomatoes with Herbs
  • 2 tbsp tomato purée
  • 1/2 tsp sugar
  • 1 vegetable stock cube
  • 125g Asda Chosen by you Conchiglie
  • 2 x 290g cans Asda Chosen by you Cannellini Beans, drained
  • 50g extra mature Cheddar, grated
  • Bread, to serve
Method
  • Put the onion, celery and carrot in a large pan. Add the oil and stir to coat all the vegetables. Place a cut-out circle of baking paper on top of the vegetables to cover. Put a lid on the pan and cook on a low heat for 10-15 minutes, until the vegetables are soft.

  • Add the courgettes, chopped tomatoes, tomato purée, sugar and the stock cube and mix in 900ml water. Season with pepper and bring to the boil.

  • Add the conchiglie pasta and beans. Simmer, uncovered, for 10 minutes or until the pasta is tender.

  • Pour into warm bowls. Sprinkle with cheese and black pepper, and serve with bread.