Whip up this classic Italian vegetable soup with a rich tomato base and pasta. It’s low in calories and packed with fibre and vitamin C
Prep:15 mins
Serves 4 – 6
3 tbsp olive oil, plus extra to serve 1 onion, finely chopped1 celery stick, finely chopped 1 carrot, peeled and finely chopped1 courgette, finely chopped70g diced smoked pancetta1 large garlic clove, crushed ½ tsp dried oregano1 x 400g can cannellini beans1 x 400g can chopped tomatoes2 tbsp tomato purée1.2 litre vegetable stock1 bay leaf70g small pasta100g greens – kale, chard or cavolo nero work well handful of basilfinely grated parmesan, to serve
STEP 1Heat the oil in a large saucepan or casserole pot over a low-medium heat and gently fry the onion, celery, carrot, courgette and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to the simmer and cook for 30 mins.STEP 2Add the pasta and greens, and cook for a further 10 mins. Ladle into bowls and scatter with the basil and some parmesan.
