Ingredients
- 1 tablespoon vegetable oil
- 2 carrots, finely diced
- 1 onion, finely diced
- 2 sticks of celery, finely diced
- 125g reduced salt tomato paste
- 1 x 425g tin reduced salt diced tomatoes
- 1 x 425g tin cannellini beans, undrained
- 1.5 litres water
- ½ cup small pasta
- 1 tablespoon Italian herbs
- Freshly ground black pepper
For serving
- 4 tablespoons reduced fat parmesan cheese
- 2 tablespoons parsley, chopped
Method
- Heat a large pot over medium heat
- Add oil and diced vegetables, cook gently for 5 minutes
- Add all other ingredients, bring to boil and simmer for 15 minutes, stirring regularly
- Serve sprinkled with parmesean cheese, parsley and a wholemeal roll.
Nutrition information panel
| Nutrient | Per Serve | Per 100g |
| Energy | 479kJ | 131kJ |
| Protin | 5.68g | 1.55g |
| Total fat | 0.54g | 0.15g |
| Saturated fat | 0.15g | 0.04g |
| Carbohydrate | 19.05g | 5.21g |
| Sugars | 5.64g | 1.54g |
| Dietary Fibre | 6.35g | 1.73g |
| Sodium | 207.7mg | 56.7mg |
