Vegetable and bean soup

A healthy, satisfying family meal.


3 carrots, scrubbed and chopped
2 celery sticks, chopped
1 onion
1 can mixed beans, drained and rinsed
2 cloves of garlic, crushed
1 can chopped tomatoes
1L vegetable stock
100g baby pasta shells
1 tbsp olive oil
Salt and pepper to taste
Parsley (optional)


1. In a large saucepan add the olive oil, celery, carrots, onion and garlic. Put the lid on and cook gently on medium heat for about 15 minutes until the vegetables are soft.
2. Add the canned tomatoes and vegetable stock along with the baby pasta shells. Bring to the boil and then allow to simmer for 10 minutes.
3. Add the beans and if the soup is too thick, a little more water. Simmer for another 10 minutes and season with salt and pepper.
4. Ladle into bowls and serve with bread.


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