400g| 14 oz can cannellini beansdrained and rinsed
400g| 14 oz tin chopped tomatoes
1litre| 4 1/4 cups vegetable stock
60g| 2 oz small pasta shapesI used stellini
4tbspfinely chopped fresh flat-leaf parsley
1tbsplemon juiceor to taste
freshly grated Parmesanoptional (healthy extra)
Salt and pepper to season
Heat the olive oil (or use a cooking spray) in a large saucepan. Add the onion, leeks, celery, carrots, bay leaves and salt. Cook over medium-low heat, stirring occasionally for 10 minutes.
Add the beans, chopped tomatoes and vegetable stock. Season with salt and pepper and bring to the boil.
Reduce the heat, partially cover the pot with a lid and simmer for 25 minutes.
Add your pasta and simmer for whatever the recommended cooking time is. If the liquid has reduced too much you may need to add some hot water.
Remove the bay leaves. Stir in the lemon juice and parsley. Taste and adjust the seasoning if needed.
Serve hot, sprinkled with the cheese and some croutons if you like.
Fill a couple of silicone muffin moulds with cooled soup and freeze them, uncovered. Once the soup is frozen, pop the soup cubes out of the muffin mould and put in a freezer bag. Seal the bag, trying to get most of the air out, and use the soup within 6-8 weeks. When you defrost the soup you may need to add little water if it's too thick.
Slimming World /Weight Watchers
This recipe is FREE on Slimming World provided you use a cooking spray. 30g Parmesan is allowed as a healthy extra. Avoid adding croutons unless you make them using high fibre wholemeal bread which is a healthy extra.There’s 8 SmartPoints per serving for those following Weight Watchers.
––––––Please note I am not affiliated in any way with Slimming World. Syn values are based on the Slimming World online calculator.––––––Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.