Chunky vegetable and pasta soup
Chef
Ingredients
1 teaspoon vegetable or olive oil
1 small onion, peeled and roughly chopped
200g frozen casserole vegetables
1 dessertspoon tomato puree
1 small pepper, any colour, deseeded and roughly chopped
200g cannellini beans, rinsed and drained
1 teaspoon dried mixed herbs
1 low-salt vegetable stock cube made up with 500ml boiling water
Black pepper
100g dried pasta – any shape
To serve
2 small crusty rolls (we used a 60g roll)
Method
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Step 1
Heat the oil in a pan and cook onions until soft. Boil frozen vegetables in a pan of boiling water for 5 minutes, drain. Add tomato puree, chopped pepper and boiled vegetables into pan with onions. Cook for 5 minutes until lightly browned.
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Step 2
Add in beans and cook for 2 minutes. Stir in the stock along with the herbs and black pepper. Bring to a simmer, then reduce the heat and cook on a low simmer for 20 minutes.
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Step 3
Add the pasta to the pan and simmer for 15 minutes, or until the pasta is cooked.
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Step 4
Ladle into 2 bowls and serve with the crusty rolls.
Food facts
The pasta and bread roll are the main sources of carbohydrate in this main meal, however the beans also contain carbohydrate. The value has been provided for those who have been trained in insulin adjustment.
This dish is low in potassium. If you have been advised to follow a low potassium diet, ensure you keep to the quantities stated. This recipe is low in phosphate, however does contain some phosphate, therefore, if you have been prescribed a phosphate binder ensure you take them.
This dish contains protein but is not a high protein dish, therefore if you have dialysis you should ensure your other meals in the day contain a source of protein. If you’ve been advised to reduce your protein, reduce the beans from 200g to 180g.
Leftovers can be stored in the fridge for up to 2 days.
If you have been advised to follow a fluid restriction, then the fluid within this soup should be included in your fluid allowance.