This is a good, hearty lunch to see you through the day. To make this a more substantial soup, you can always add chicken and sweet potato chunks at the vegetable stage. Try to chop all your vegetables in roughly the same size for this dish. Aim for large, blueberry-sized chunks as this will look great in the end dish and they will all cook uniformly without breaking up.
Makes 2 large portions
- 2 tablespoons rapeseed oil
- 1 large onion, diced
- 4 celery sticks, washed and chopped
- 3 large carrots, diced
- 2 large potatoes, washed, peeled and diced
- 2 cloves garlic, crushed or chopped
- 2 tablespoons tomato purée
- 1x400g can chopped tomatoes
- 2 litres chicken or vegetable stock
- 150g pasta
- 1x400g can butterbeans or cooked fresh butterbeans
- 1 bunch fresh thyme and rosemary
- Gently fry the vegetables with the garlic for a couple of minutes – do not brown or burn.
- Add the purée, tomatoes and then the stock. Reduce to a simmer.
- After 15 minutes, add the pasta and the butter beans. The pasta will cook in the soup.
- Add the herbs and check seasoning – it may need a little more tomato purée to thicken and give a little more flavour.
TIP - To cool the soup quicker, transfer to a cold pot.
Recipe credit: Paul Breen of The Lovely Food Co