Hearty Pasta Soup

Prep time: 30 mins
Serves: 4

1 tbsp olive oil
2 carrots, chopped
1 large onion, finely chopped
1 litre/1 3/4 pints vegetable stock
400g can chopped tomatoes with garlic
200g/8oz frozen mixed peas and beans
250g pack fresh filled pasta (we used tortellini with ricotta and spinach) handful basil leaves, chopped (optional) grated Parmesan, to serve

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. Can’t get hold of fresh basil? If you’ve got a tub of pesto in the fridge, stir a spoonful into the soup just before you serve it.

Reproduced from the March 08 issue of Good Food magazine.