Minestrone soup
Serves 4. 238 calories/6.5g fat/1g saturated fat
Ingredients:
2 tbsps olive oil
1 medium red onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, finely chopped
1 large courgette, diced
1 red chilli, de-seeded and finely chopped (optional)
1 level tbsp tomato purée
400g (14oz) can chopped tomatoes
900ml (1½ pints) vegetable stock
Salt and freshly ground black pepper
50g (2oz) small pasta shapes
400g (14oz) can cannellini beans, drained and rinsed
Method:
Heat the oil in a large pan, add the diced onions and garlic then cook over a low heat for 3-4 minutes.
Add the celery, diced courgettes and chilli, if using, and cook for 5 minutes more.
Stir in the tomato purée, tomatoes, stock and seasoning.
Add the pasta and bring to the boil.
Reduce the heat, cover and continue to cook over a low heat for a further 15 minutes or until the pasta is cooked.
Drain the beans, rinse with cold water and add to the pan.
Simmer for a further 5 minutes.