Categories: June

Ingredients

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 400g can chopped tomatoes
• 1.5 litres hot vegetable stock
• 410g can mixed pulses, drained and rinsed
• 75g small soup pasta shapes
• 2 savoy cabbage leaves, shredded
• handful flatleaf parsley, roughly chopped
• freshly grated Parmesan, to serve

Directions

1. Heat the oil in a large saucepan, then add the onion and carrot and cook for 5 minutes. Add the chopped tomato, hot stock and pulses. Bring to the boil and simmer for 5 minutes. Stir in the pasta shapes and simmer for 5 minutes. Add the cabbage, season and cook for a further 2-3 minutes until the pasta is just cooked. Stir in the parsley and divide between 4 warmed soup bowls. Serve with grated Parmesan and chunks of crusty bread.

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