You can add cooked pasta to any soup, of course, but with this one
you actually cook the pasta in the soup, so it’s doubly easy to do on
a busy school night when you want to get the children fed and off
to bed as quickly and painlessly as possible.
Pasta shapes
1 tin of baked beans
2 tins of tomatoes
1 onion
1 pint (500 ml) stock
Tomato purée
Garlic purée
Herbes de Provence
Salt & pepper
Method
1. Roughly chop the onion then put in a food processor or
blender with the baked beans and tinned tomatoes and whiz
for a minute or so until smooth.
2. Pour a pint (500 ml) of (any) stock into a very large saucepan
and mix with the puréed beans, tomatoes, onion, herbs and a
little tomato and garlic purée.
3. Bring to the boil over a medium heat and when the soup is
bubbling add the pasta and simmer for about 20 minutes,
stirring frequently until the pasta is just cooked.
4. Adjust the seasoning with salt and pepper or a little more
tomato purée if necessary and serve with grated cheese.
Tip
Never throw out surplus cooked rice, pasta, couscous or
quinoa, which can be added to soups and salads.
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