Easy to make, tasty to eat. Children love having pasta in soup too.
2 medium onions (red are best but white are fine if that’s what you’ve got) halved and sliced Heat the oil in a heavy bottomed pan. *Ideally use low salt stock or home made
2 medium carrots, top and tailed, peeled and sliced
1 stick celery sliced
600ml of vegetable or chicken stock*
100g dried borlotti beans soaked overnight and boiled for about an hour and a half
Carton of chopped tomatoes**
100-150g savoy cabbage shredded
2 tablespoons of olive oil
100g of pasta (gluten free if need be)
Add the onion, carrots and celery, and cook until soft and onions are translucent.
Add the cabbage and tomatoes, stir well.
Pour in the stock.
Bring to the boil and simmer for about 15 minutes.
Add the pasta and the beans and simmer for a further 15 minutes.
Serve topped with grated parmesan or cheddar and crusty bread.
*If tomatoes are in season, use 3 fresh tomatoes, chopped.
2 medium onions (red are best but white are fine if that’s what you’ve got) halved and sliced
Heat the oil in a heavy bottomed pan.
*Ideally use low salt stock or home made
This soup costs £2.43 to make and serves 4-6 people. If you use organic bacon then it costs £4.58 to make.
A quarter of this soup for an adult will provide good amounts of fibre, potassium, folate and vitamin C and some calcium, and magnesium an, iron and zinc, as well as selenium, thiamin, riboflavin, vitamin B6