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tomato, bean and pasta soup.

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tomato, bean and pasta soup.
tomato, bean and pasta soup
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Ingredients
1 onion, chopped
2 celery sticks, sliced
1 clove garlic, crushed
1 x 15ml spoon oil
2 large cans chopped tomatoes
1x5ml spoon mixed herbs
1 can cannelloni beans, drained
600ml water (1 stock cube, optional)
50g small pasta shells
a few fresh basil leaves and parmesan cheese,
grated (optional)
Black pepper to taste
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Equipment
Chopping board, knife, measuring spoons, garlic press, can
opener, saucepan, wooden spoon
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Method
1. Prepare the vegetables.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
2. Fry the onions, celery, and garlic in the oil for 3-4 minutes
until soft.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
3. Add the tomatoes and herbs.
4. Simmer gently for about 10 minutes, covered, stirring
occasionally.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
5. Add the beans, water and pepper.
6. Cook for 20 minutes.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
7. Add the pasta and cook for another 5–10 minutes, until the
pasta is cooked.
8. Taste the soup and season with black pepper, if liked.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
9. Serve the soup. Pour into a bowl and sprinkle with torn basil
leaves and parmesan cheese, if desired.
Tips
* Replace the beans with chopped courgette or peppers.
* Swap the pasta for rice or potatoes.
* Allow the soup to cool and freeze in a suitable container.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
© British Nutrition Foundation 2006
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
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