Day 37/40 Lunch Idea's - Pasta and Bean Soup

Ingredients 

6oz/170g onion, chopped

 2oz/57g celery,chopped 

1 garlic clove, peeled and crushed

 4 large tomatoes, chopped 

6oz/170g haricot beans, soaked overnight, drained and rinsed 

5oz/142g carrots, chopped

 4oz/113g green beans, chopped 

4oz/113g red and green peppers, de-seeded and chopped

 1½oz/42g dried macaroni 

1 tbsp fresh basil    

1 tbsp fresh parsley 

salt and ground pepper to taste 

2oz/57g grated Parmesan cheese (12 sins)

1. Dry fry the onion, celery, garlic and tomatoes (see Cook's Tip) until soft. Add 2pts water and haricot beans, bring to the boil, reduce the heat and cook for 1 hour, or until beans are cooked. 2. Add the carrots, green beans and peppers, cover and cook until the vegetables are tender. 3. Stir in the pasta, herbs and seasoning, cover and cook until the pasta is soft. Serve sprinkled with Parmesan.

Cook's Tip Dry frying is a wonderful oil-free method of cooking onions, peppers, aubergines or mushrooms. Place the vegetables in a heavy based saucepan with half a pint of liquid stock, cover, bring to the boil and simmer for 5-10 minutes. Uncover and reduce heat, continue cooking and stirring for about 30 minutes, until vegetables are tender, golden and syrupy. 

syn the parmesan or use as healthy option .. or leave out completely