Store cupboard vegetable soup
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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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