Wholesome, hearty & flexible
Wholesome, hearty & flexible
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BUDGET-FRIENDLY MEAL PLAN TIPS:
This recipe serves 8, so you’ll have plenty left over for lunches. To serve, reheat in a pan, stirring often until piping hot through.
– Don’t waste any of your greens – remove those tougher stalks, finely chop and add them to the base of your soup with the onion, carrot and celery.
– This soup is great for using up odds and ends from your dried pasta packets. Pile whatever you’ve got in a clean tea towel, then give it a good bash so it’s all about the same size.
EASY SWAPS:
– When it comes to herbs, use what you’ve got. Rosemary or thyme leaves would be delicious here, or even a sprinkling of dried herbs.
– Add other chopped veg when you’re frying the onions, if you’ve got it, like leek, courgette or potato.
– Use whatever stock you can get your hands on – of course a fresh broth would be brilliant, but a humble stock cube will absolutely do the job.
– This is lovely finished with a sprinkling of grated Parmesan cheese, but you could use Cheddar. A sprinkling of fresh baby basil leaves will always be beautiful, if you’ve got them, and my kids enjoy it with a dollop of pesto on top, too.
– Out of pasta? No problem, use rice instead or even hunks of bread, which will soak up all that lovely flavour.