serves 4–6
ingredients
100g/4oz carrot, chopped
100g/4oz celery, chopped
100g/4oz onion, chopped
2 garlic cloves, minced
1 tablespoon chopped
fresh basil
1 tablespoon chopped
fresh oregano
1⁄2 teaspoon ground pepper
425g/15oz canned cooked red
kidney beans, drained
400g/14oz canned chopped
tomatoes
150g/5oz cabbage, coarsely
chopped
1 courgette, chopped
75g/3oz soup pasta such as
orzo or ditalini
• Pour 900ml/11⁄2pt water into a
large heavy saucepan. Add the
carrot, celery, onion, garlic, basil,
oregano and pepper.
• Bring to the boil, then reduce the
heat. Cover the pan, and simmer
the mixture for 15 minutes.
• Add the kidney beans to the pan
with the tomatoes, cabbage,
courgette and pasta. Return to the
boil and reduce the heat. Cover the
pan and simmer for 5–10 minutes
until the pasta is cooked until al
dente. Serve hot.
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