Classic vegetable soup

Ingredients

• 1 teaspoon vegetable oil
• 1 medium onion, peeled and chopped
• 2 carrots, chopped
• 1 leek, sliced
• 2 celery sticks, sliced
• 1 tin chopped tomatoes or 400g passata
• 1L reduced-salt vegetable stock
• 1 tablespoon tomato purée
• 50g sugar snap peas or green beans, sliced
• 50g frozen peas
• 40g dried pasta shapes
• 1.5 teaspoon dried mixed herbs
• 1 pinch ground black pepper

Method

1. Heat the oil in a large saucepan. Add the onion, carrots, leek and celery, and fry gently for 3 or 4 minutes.
2. Add the tomatoes, tomato purée, beans, frozen peas and stock. Bring to the boil and add the pasta, herbs and pepper.
3. Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.
4. Turn off the heat and leave to cool for a few minutes. Ladle into bowls and serve with a slice of wholemeal bread.

Chill any soup that you don’t need and keep in the fridge for up to 3 days, or freeze for up to 3 months.