Artichoke focaccia
Inject the taste of Italy into your picnics and al fresco dinner parties with this irresistibly moreish focaccia
Hearty pasta soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 carrotschopped
- 1 large onionfinely chopped
- 1l vegetable stock
- 400g can chopped tomato
- 200g frozen mixed peasand beans
- 250g pack fresh filled tortellini(we used spinach and ricotta)
- handful of basil leaves(optional)
- grated parmesan(or vegetarian alternative), to serve
Nutrition: per serving
- kcal286
- fat9g
- saturates3g
- carbs44g
- sugars11g
- fibre6g
- protein11g
- salt0.88glow
Method
step 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.
step 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 in bowls topped with a sprinkling of Parmesan and slices of garlic bread.
