Tuck into this springtime soup

Pasta fagioli soup.
Pasta fagioli soup.
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Pasta Fagioli Soup. Serves 4. Cost per serving: 74p. Cooking time: 1hr.

Ingredients:

1 tbsp Olive Oil

1 Large Onion Finely Chopped

2 Garlic Cloves Crushed or Finely Chopped

1 Large Carrot Peeled and Diced

400g Tin of Chopped Tomatoes

1tbsp Tomato Puree

1l Vegetable Stock

400g Tin Borlotti Beans Drained and Rinsed

100g Dried Pasta

1-2tsp Dried Italian Herbs or Oregano

Small Bunch of Basil Chopped

100g Parmesan Cheese Grated

Salt and Black Pepper

Method

Heat the oil in a large stockpot and fry the onion, garlic and carrot with a little salt until soft – medium heat ensuring you don’t burn the garlic.

Add the tomatoes and the stock then bring to the boil. Once simmering, add the tomato puree and the dried herbs then stir through.

Simmer for 10-15 minutes then add the pasta and beans. Continue to simmer for another 10-15 minutes, or until the pasta is cooked.

Add further seasoning if required.

Stir in the fresh basil if using and then serve topped with the grated parmesan, and some warm bread on the side topped with plenty of butter.

Recipe provided by: Fiver Feeds.

PIC: Simon Hulme

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