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Pasta and bean soup recipe

5 ratings

Whip up a delicious and comforting soup in just 30 minutes. Made using frozen veg and borlotti beans and served with garlic bread, this is the perfect warming, winter bowlful. See method

Serves 4
10 mins to prepare and 20 mins to cook
510 calories / serving
Freezable
Healthy
Vegan
Vegetarian
Dairy-free

Ingredients

2 tbsp olive oil
200g frozen classic vegetable soup mix
2 garlic cloves, sliced
10g fresh thyme, leaves picked
1 vegetable stock pot, made up to 1.25ltrs
400g tin chopped tomatoes
400g tin borlotti beans, drained
1 garlic baguette
200g lasagne sheets, broken into small pieces
150g frozen leaf spinach

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2145kj
510kcal 26%
Fat
15g 22%
Saturates
3g 16%
Sugars
11g 13%
Salt
1.7g 28%

of the reference intake
Carbohydrate 70.1g Protein 18.2g Fibre 9.8g

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the vegetable soup mix with a pinch of salt for 5 mins until softened. Stir in the garlic and thyme and cook for 2 mins. Add the stock, tomatoes and beans and bring to a simmer; bubble for 5 mins.

2. Bake the garlic baguette to pack instructions. Add the broken lasagne pieces and spinach to the soup and cook for 8-10 mins, stirring regularly so the pasta doesn’t stick together, until the pasta is tender. Divide the soup between bowls and drizzle over 1 tbsp olive oil. Serve with a twist of black pepper, alongside the garlic bread.

See more Soup recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.