Tomato, bean and pasta soup

• Pasta200 g
• Mixed beans (tin)1 tin
• Chopped tomatoes (tin)1 tin
• Carrots200 g
• Brown onions150 g
• Vegetable stock cubes2 cubes
• Sliced wholemeal bread300 g
• Mature Cheddar40 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Gluten, Celery, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Chop the onion and carrot into small pieces. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 6 minutes.200 g carrots150 g brown onions
2. Add the chopped tomatoes, the drained beans, the crumbled stock cubes and 1 litre of boiling water. Simmer for 10 minutes.1 tin mixed beans1 tin chopped tomatoes2 cubes
3. Add the pasta and cook for another 10 minutes until tender, stirring now and then. Add a splash more water if it gets too thick.200 g pasta
4. Season with salt and pepper. Serve with the bread, and a little grated cheese on top if you are using it.300 g sliced wholemeal bread40 g mature cheddar

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