Day 38/40 Lunch Idea's - Pesto Soup

Ingredients

1½pts/852ml vegetable stock using 2 vegetable stock cubes (2 sins)

 8oz/227g new potatoes, diced 

8oz/227g baby carrots, diced 

6oz/170g French beans, trimmed 

4 ripe tomatoes, skinned 1

4oz/397g cannellini beans,

 canned 4oz/113g wholemeal pasta shapes 

3 level tbsp red pesto sauce (7.5 sins) 

1 level tbsp grated Parmesan cheese (1.5 sins)

1. Heat the stock through, add potatoes, carrots and beans, cover and simmer for 10 minutes. 2. Chop the tomatoes and add to the soup with the cannellini beans and the pasta, continue cooking, uncovered, for a further 12 minutes until the pasta is al dente (tender, but just keeping its bite). 3. Remove from the heat and stir in the pesto. Sprinkle with Parmesan cheese and serve immediately. 

you can leave out the cheese ..; to lessen the syns