Vegan Lunch Recipes - Rustic Bean & Pasta Soup

Serves: 4

Shopping & Ingredients List:

60g Dried Pasta

400g can Mixed Beans, drained & rinsed

400g can Chopped Tomatoes

2 medium Onions, finely diced

2 Garlic Cloves, crushed

3 Celery Sticks, chopped

2 Carrots, sliced

900ml Vegetable Stock

4 tbsp Fresh Parsley, chopped

Salt & Pepper to taste

Optional Garnish

4 tbsp Mozzarella, grated*

*vegan if garnish omitted

Method

1. Place the onion, garlic, celery, carrots, tomatoes & stock in a large saucepan. Bring to the boil, reduce the heat & simmer for 15 minutes.

2. Stir in the pasta & cook for a further 10+ minutes until the pasta is tender. Add the beans & heat through.

3. Stir in the parsley & season to own taste. Serve immediately. Garnish with mozzarella if using.

Macro info per serving

Protein
12.75g

Carbs
46.25g

Fat
3.75g

Energy
270Kcal