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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
Instructions
- 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.
