Hearty pasta soup

3 of 5-a-day carrot carrots chopped tomato chopped tomatoes make ahead minestrone pasta pasta parcels pea peas ravioli soup tortellini tortelloni veggie

N/A

Source

Ingredients

1 tbsp olive oil

2 carrots, chopped

1 large onion, finely chopped

1l vegetable stock

400g can chopped tomato

200g frozen mixed peas and beans

250g pack fresh filled tortellini (we used spinach and ricotta)

handful of basil leaves (optional)

grated parmesan (or vegetarian alternative), to serve

Method

Heat oil in a pan. Fry the carrots and onion for 5 mins until starting to soften. Add the stock and tomatoes, then simmer for 10 mins. Add the peas and beans with 5 mins to go.

Once veg is tender, stir in the pasta. Return to the boil and simmer for 2 mins until the pasta is just cooked. Stir in the basil, if using. Season, then serve in bowls topped with a sprinkling of Parmesan and slices of garlic bread.