With winter well and truly upon us we need all the energy we can get.Resist the urge for a Friday night take-away and instead opt for something equally as tasty but packed full of vegetables. This vegetable soup is perfect for those cold winter nights in front of the TV, and quick to make too.
½ tbsp vegetable oil
1 medium onion, sliced
2 small carrots, sliced
2 potatoes, chopped•3 sticks of celery, sliced
1 tin of chopped tomatoes
80g green beans
1½ tbsp tomato purée
1 leek, sliced
A handful of frozen peas
2 handfuls of dried pasta
1 litre of boiling water
pepper to taste
1. Chop all vegetables into small cube sized pieces.
2. Heat the oil in a pan, add onions, carrots, leeks and celery and fry until sizzling. Reduce the heat and then cover and cook gently for five minutes. Stir if needed.
3. 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.
4. Simmer for 15 minutes or until the pasta is cooked. Stir the soup frequently to ensure the pasta doesn’t stick to the pan.