Store cupboard vegetable soup

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
1 Onion; chopped
2 Cloves garlic; crushed
1 14 ounces ti chopped tomatoes
1 14 ounces ti chickpeas or other beans; drained
1 14 ounces ti artichoke hearts or 7oz tin sweetcorn; drained
; kernels
½ teaspoon Dried mixed herbs
Salt and freshly-ground black pepper
1 drop Tabasco
1 pint Vegetable or chicken stock
Parmesan cheese or pesto to serve

Heat the oil in a large saucepan and cook the onion until transparent. Add the garlic and cook for a further minute.

Tip in the tinned beans and vegetables, add the herbs, stock and a little seasoning and simmer for 10 minutes.

Serve in heated soup bowls topped with a spoonful of pesto or scattered with parmesan cheese.

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Carlton Food Network

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