Ingredients
1 litre of Veggie Stock (2 cubes)
2tbs Olive oil
2 leeks, chopped
2 small carrots, peeled & diced finely
2 celery sticks, diced
2 small red onion, diced finely
60g green beans, sliced
50g button mushrooms, sliced
2 cloves garlic, crushed
1 tbs tomato puree
1 tbs plain flour
400g chopped tomatoes
50g baby pasta shapes
2tbs Olive oil
2 leeks, chopped
2 small carrots, peeled & diced finely
2 celery sticks, diced
2 small red onion, diced finely
60g green beans, sliced
50g button mushrooms, sliced
2 cloves garlic, crushed
1 tbs tomato puree
1 tbs plain flour
400g chopped tomatoes
50g baby pasta shapes
Method
- Heat the oil in a deep saucepan. Add the leeks, carrots, celery & onions. Fry for 2 minutes.
Add the garlic, puree & flour. Stir for 30 seconds. - Blend in the chopped tomatoes & stock. Simmer for 15 minutes. Cook the pasta in boiling water. Add the beans to the pasta and cook for 3-4 minutes. Drain.
- Add the cooked beans, pasta & mushrooms to the soup and simmer for a further 3-4 minutes.
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