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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, March 2008

Goes well with

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