Tomato, bean and pasta soup

1 onion

2 celery sticks

1 clove of garlic

Spray oil

2 cans chopped tomatoes

1x5ml spoon mixed herbs

1 can cannellini beans

600ml water (1 reduced salt stock cube, optional)

50g wholemeal pasta

Black pepper to taste

Chopping board, sharp knife, measuring spoons, garlic press, can opener, saucepan, heat-resistant spoon.

1. Prepare the vegetables on a clean chopping board:

• peel and finely dice the onion;
• wash and slice the celery;
• peel and crush the garlic.

2. Fry the onions, celery, and garlic in the oil for 3-4 minutes until soft.

3. Add the canned tomatoes and herbs.

4. Simmer gently for about 10 minutes, covered, stirring occasionally.

5. Drain the beans and to the pan. 

6. Add the stock cube (optional) and 600ml water.

7. Bring to the boil and then simmer for 20 minutes.

8. Add the pasta and cook for another 5–10 minutes, until the pasta is cooked.

9. Taste the soup and season with black pepper, if needed. 

10. Serve the soup.

• Serving suggestion: Serve the soup with fresh basil leaves and sprinkle with reduced-fat cheese. 
• Reduced food waste: Use up any leftover vegetables like courgettes or peppers.
• Focus on fibre: Use wholemeal pasta in the soup and add lentils to boost the fibre content. 
• Save your pennies: Allow the soup to cool and freeze in a suitable container.
• Food skills: Check out our food skills videos to help understand the key skills used in this recipe. 

Be ingredient aware!

Check for any food allergy, intolerance, special dietary requirement or religious/cultural reasons for not handling or eating the ingredients in this recipe. 

You may need to modify the recipe accordingly. For example, for those with an allergy to gluten, use a gluten-free pasta. Always check food labels for allergens, and suitability for vegetarians and vegans.

For full guidance and up-to-date information on the 14 allergens, please visit the Food Standards Agency (FSA) website. 
  

Nutritional information

This recipe serves three portions based on portion size guidance for 11-18 year olds , if serving to younger children then they may require a smaller portion and if serving to adults, they may require a bit more. 

Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for other recipes?