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Member recipe

Spicy Tomato Pasta Soup

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Serves 2

Warm, comforting chunky soup. Great next day too.

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  • Ingredients for the base of the soup.
  • 1 Pint of vegetable stock
  • 2 tsp Marmite (If you like it!)
  • 400g chopped tinned tomatoes
  • 1 tbsp of tomato puree
  • Vegetable oil for frying
  • 1 medium onion diced
  • 1 large carrot sliced roughly
  • Mixed herbs to taste
  • 1/2 tsp chilli powder (or to taste)
  • White pepper to taste
  • To make Vegetable Pasta Soup:
  • Fresh Celery 1 1/2 stalks, sliced roughly
  • 1/4 cup frozen sweetcorn
  • 1/4 cup frozen peas
  • 1/4 orange bell pepper chopped into chunks
  • Any other vegetable which you may need to use up!
  • To make bean and pasta soup use:
  • 200g butterbeans drained
  • 200g red kidney beans drained


    1. Fry onion in large sauce pan until tender, add carrot. Fry for a couple of minutes.
    2. If making vegetable pasta soup, add the peas, sweetcorn, celery, pepper fry 1 minute. If making bean and pasta soup add butterbeans and kidney beans and move onto next step.
    3. Add chopped tomatoes, tomato puree, mixed herbs, chilli powder and all seasoning and wait untill it starts to bubble.
    4. Add stock to soup, and bring to boil. Reduce heat and add pasta. Stir well.
    5. Cook pasta in the soup for 12-15 minutes. Once it is cooked, leave to sit off the heat for a few minutes and serve.

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