Easy pepper and pasta broth
SERVES 4 PREP 15 MINS COOK 25 MINS
150g spaghetti
400g can chopped tomatoes in juice
200ml passata
10g vegetable stock cube, crumbled
2 × 500g bags frozen sliced peppers
TO SERVE: (OPTIONAL)
Extra virgin olive oil, for drizzling
Frozen baguette
2 Place the tomatoes, passata, stock cube, peppers and 500ml water into a large saucepan. Bring to a simmer.
3 Add the spaghetti, mix well and simmer for 15 mins or until the spaghetti is cooked. You may need to add a little more water.
4 Season with salt and pepper. Add vinegar and sugar to taste to balance the flavours.
5 Serve in deep bowls with a swirl of extra virgin olive oil and the cooked baguette.
Per Serving: 261 cals, 4g fat (1g saturated), 43g carbohydrates
FOOD ED’S TIP -Transform into a minestrone-style soup and use frozen mixed veg.
Tomato soup, ham and cheese quiche
Using canned soup sounds a bit strange, but trust me, it does work. It gives the quiche a lovely, deep sweet tomato flavour.
SERVES 8
PREP 20 MINS
COOK 40 MINS
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