Pasta and bean soup recipe
Whip up a delicious and comforting soup in just 30 minutes. Made using frozen veg and borlotti beans and served with garlic bread, this is the perfect warming, winter bowlful.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 510 calories / serving
- Freezable
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 2 tbsp olive oil
- 200g frozen classic vegetable soup mix
- 2 garlic cloves, sliced
- 10g fresh thyme, leaves picked
- 1 vegetable stock pot, made up to 1.25ltrs
- 400g tin chopped tomatoes
- 400g tin borlotti beans, drained
- 1 garlic baguette
- 200g lasagne sheets, broken into small pieces
- 150g frozen leaf spinach
Each serving contains
- Energy
- 2145kJ 510.0kcal
- Fat
- 15g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 11g
of the Reference intake
Carbohydrate 70.1gProtein 18.2gFibre 9.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the vegetable soup mix with a pinch of salt for 5 mins until softened. Stir in the garlic and thyme and cook for 2 mins. Add the stock, tomatoes and beans and bring to a simmer; bubble for 5 mins.
- Bake the garlic baguette to pack instructions. Add the broken lasagne pieces and spinach to the soup and cook for 8-10 mins, stirring regularly so the pasta doesn’t stick together, until the pasta is tender. Divide the soup between bowls and drizzle over 1 tbsp olive oil. Serve with a twist of black pepper, alongside the garlic bread.
- See more Soup recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
