Hearty pasta soup
Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. The perfect lunch or supper
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Low-fat
High in fibre, 3 of 5-a-day. Freeze before adding pasta
- Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.
- Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
No basil - pesto will do
Can't get hold of fresh basil? If you've got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.
Make it a bake
Ricotta & basil bake: Heat oven to 200C/fan 180C/ gas 6. Tip the pasta into a baking dish, season the tomatoes, stir in the basil, then spoon on top. In a bowl, combine the peas and beans, 250g tub ricotta and a handful grated Parmesan. Dot the mix over the pasta, scatter with more Parmesan, then bake for 20-25 mins until golden.
Per serving
286 kcalories, protein 11g, carbohydrate 44g, fat 9 g, saturated fat 3g, fibre 6g, sugar 11g, salt 0.88 g
Recipe from Good Food magazine, March 2008.
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http://www.bbcgoodfood.com/recipes/5592/
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Ingredients
- 1 tbsp olive oil
- 2 carrots , chopped
- 1 large onion , finely chopped
- 1l vegetable stock
- 400g can chopped tomatoes
- 200g frozen mixed peas and beans
- 250g pack fresh filled tortellini (we used spinach and ricotta)
- handful of basil leaves (optional)
- grated parmesan , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 5 mins
Cook 25 mins
Low-fat
High in fibre, 3 of 5-a-day. Freeze before adding pasta
Veggie meal in a bowl
Ingredients
- 1 tbsp olive oil
- 2 carrots , chopped
- 1 large onion , finely chopped
- 1l vegetable stock
- 400g can chopped tomatoes
- 200g frozen mixed peas and beans
- 250g pack fresh filled tortellini (we used spinach and ricotta)
- handful of basil leaves (optional)
- grated parmesan , to serve
Per serving
286 kcalories, protein 11g, carbohydrate 44g, fat 9 g, saturated fat 3g, fibre 6g, sugar 11g, salt 0.88 g
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