This healthy broccoli and pasta soup produces a wonderful broth. It's low in calories, full of flavour, and very cheap to make – a recipe that won't hurt your waistline or your wallet.
Ingredients
- 3 tbsp olive oil
- 2 garlic cloves, chopped
- 2 red onions, finely diced
- 2 sticks celery, finely diced
- 1 carrot, finely diced
- 400g can peeled plum tomatoes
- 1 tbsp tomato purée
- 2 tbsp red wine vinegar
- 1 tsp sugar
- 1.3 litres vegetable stock, hot
- 500g broccoli, cut into florets, or use purple sprouting broccoli or kale
- 75g macaroni or other small pasta
- Bunch of fresh whole basil leaves
- Grated vegetarian Parmesan and extra-virgin olive oil, to serve
Method
- 1. Heat the oil in a large pan over a low heat. Add the garlic, onions, celery and carrot. Stir in 1/2 teaspoon salt, cover and sweat down for 15 minutes, stirring occasionally.
- 2. Squish the tomatoes in a colander so that you have a pulp and no juices. Add to the pot with the tomato purée, vinegar, sugar, stock and broccoli. Bring to a simmer and cook gently, covered, for 30 minutes.
- 3. Meanwhile, cook the pasta according to packet instructions. Drain and stir into the soup along with the basil. Season to taste.
- 4. Divide between bowls. Put the Parmesan and olive oil on the table so that people can help themselves.
Nutritional info
Per serving: 371kcals, 20.4g fat (5.2g saturated), 17g protein, 31.1g carbs, 13.9g sugar, 1.5g salt