Thu, May 24 2012
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
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
Nutrition Information
286 kcalories,
protein 11g,
carbohydrate 44g,
fat 9 g,
saturated fat 3g,
fibre 6g,
salt 0.88 g
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- 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.
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