Budget soup recipes UK
Uses up the veg drawer and feeds four. Serves 4, about 40 minutes.
Photo: AI-generated illustration of the dish.
Method
Heat the oil in a big pan and cook the onion, carrot and celery gently for 8 minutes until soft.
Add the tomatoes and stock, bring to the boil and simmer for 10 minutes.
Add the pasta, drained beans and shredded cabbage and simmer for about 10 minutes more, until the pasta is soft.
Taste, season with salt and pepper and serve. Cool leftovers within 1 to 2 hours; fridge for up to 2 days or freeze. It thickens as it sits - loosen with a splash of water and reheat until steaming hot.
Cool leftovers, get them into the fridge within 2 hours and eat within 2 days. Reheat once only, until steaming hot all the way through.
Every figure is an estimate per portion, worked out from UK government food-composition data (CoFID). Your portions and brands will differ, so treat these as a guide. Salt not measured. Stock made from a cube is not in the database, so the stock is left out of the figures (not measured). The optional bread is not included either. How our recipes are made.
Contains: gluten (pasta, and the optional bread), celery.
Check the label on: stock cube (often celery; some contain wheat or barley).
Always check the label on anything packaged — recipes and brands vary, and we cannot see your packet.
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