I wasn’t expecting to be making soup this time of the year but I was so cold last week that I was dreading having to go to work and eat a cold salad, I needed some comfort and something filling, so I made this healthy pasta soup! I actually make this soup loads in the winter, it’s so easy to make and takes about half an hour, the ingredients are cheap and it’s very filling! It lasts about 4 days in the fridge but it’s great to make a giant batch, portion it up and stick it in the freezer too. It comes in at 231 calories per portion and it’s really filling that you don’t really need bread with it but if you’re having a treat it’s lush with buttered toast or even a cheese toastie!
Ingredients – Serves 4 (Easily doubled)
1 Tablespoon of Olive Oil
1 Medium Red Onion, thinly sliced
1 Large Red Pepper, sliced
Large Pinch of Chilli Flakes
A Litre Hot Vegetable Stock
2 Tins of Chopped Tomatoes
80g Small Pasta Shapes
1 Tin of Cannellini Beans
Handful of Fresh Basil Leaves
Salt and Pepper to Season
Method – Takes about half an hour.
1. Heat the oil in a large heavy-based saucepan. Add the onion and pepper, then cook for 10 mins until softened, add the chilli flake and cook for a further 30 seconds. Stir in the tomatoes and pour in the stock. Cover and bring to the boil, remove the lid, then simmer for 5 minutes
2. Add the pasta and simmer for 6-8 mins until it is just cooked. Add the beans, fresh basil and salt and pepper, simmer for a further 5 minutes until the soup has thickened a little. Serve!