Chunky Bolognese soup with penne

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Ingredients

2 tsp rapeseed oil

3 onions, finely chopped

3 large carrots, finely diced

2 celery sticks, finely diced

3 garlic cloves, finely chopped

250g pack 5% fat steak mince

500g carton passata

1 tbsp vegetable bouillon powder

1 tsp smoked paprika

4 sprigs fresh thyme

100g wholemeal penne

45g finely grated parmesan, plus extra to serve

Method

Heat the oil in a large non-stick pan and fry the onions for a few mins. Add the carrots, celery and garlic, then fry for 5 mins, stirring until the vegetables start to soften.

Add the meat and stir well so it breaks down as it cooks. Once it’s turned brown, add the passata and bouillon along with 1.3 litres of boiling water. Add the paprika, thyme and some black pepper. Cover the pan and simmer for 15 mins.

Tip in the penne and cook for 12-15 mins until tender. Stir through the cheese, then ladle into bowls. Sprinkle over extra cheese, if you like.

If you're following our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will keep for up to seven days. Reheat in a pan, adding some water if it’s thickened.