[ROSE]

Italian Vegetable Soup




Italian Vegetable Soup







Serves 4
Prep: 10 mins
Cook: 15 mins
cals per serving: 325 fat
fat per serving: 10g







1 tbsp olive oil
1 leek, washed well and thinly sliced
2 cloves garlic, crushed
1.4 litres (2 ½ pints) vegetable stock
2 small courgettes, thickly sliced
115 g (40z) fine green beans, chopped

4 large tomatoes, chopped
25g (1 oz) spaghetti, broken into



short lengths

1 x 420g can borlotti beans, drained
4 tbsp of pesto (shop bought is fine)
4 tbsp freshly grated parmesan





Heat the oil in a pan. Fry and leek
and garlic for 2-3 mins Pour in stock,
bring to boil and add courgettes, beans,
tomatoes and spaghetti.
Simmer for 10 mins.
Stir in borlotti beans with 3 tbsp pesto
and cook for 2 mins. Ladle into bowls,
top with pesto and parmesan.
(To reduce the fat in this recipe omit
the pesto and the parmesan).

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