Hearty pasta soup

Do something different with a pack of tortellini. This filling soup is full of fibre, low fat and full of veg. Makes the perfect lunch or supper

1 tbsp olive oil 2 carrots, chopped 1 large onion, finely chopped 1l vegetable stock 400g can chopped tomato 200g frozen mixed peas and beans 250g pack fresh filled tortellini (we used spinach and ricotta) handful of basil leaves (optional) grated Parmesan (or vegetarian alternative), to serve 1 Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.

2

Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve up in bowls topped with a sprinkling of Parmesan and some slices of garlic bread.

TOMORROW’S RECIPE: BIG-BATCH CHICKEN SOUP