Roasted tomato and red pepper pasta
This healthy red sauce is delicious on its own with pasta. It also makes a great base for Bolognese. Or add prawns or sardines, or spread on a pizza base.
Eat well
Tomato, cabbage and cannellini bean soup
This hearty and filling soup is packed with vegetables and makes a complete meal, perfect for cosy winter evenings.
Meal type: Soup, Main meal, Starter
Serves: 4
Preparation time: 10 minutes
Cooking time: 30 minutes
- Heat the oil in a large saucepan and fry the carrot, celery and onion over a medium heat for 10 minutes until softened. Add the garlic, rosemary and paprika and cook for 1 minute then add the tomatoes and 500ml cold water.
- Add the cannellini beans and stock cubes to the pan. Bring to the boil, then simmer for 10 minutes. Add the cabbage and cook for a further 5 minutes then divide between bowls and serve hot.
Cook’s tip
We used sweetheart cabbage, but savoy cabbage would also work.
How we made it healthier
Cannellini beans are rich in fibre, protein, vitamins and minerals, giving this dish a healthy boost and helping lower cholesterol.
Nutritional Information
Each Portion Contains:
Energy
503kJ
120kcal
6%
Carbs
18.1g
-
Fibre
7g
23%
Fat
2.2g
Low
3%
Saturates
0.3g
Low
2%
Sugar
9.5g
Low
11%
Salt
0.44g
Low
7%
% = an adult's reference intake
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Ingredients
2 tsp vegetable oil
1 carrot, finely diced
1 stick celery, finely diced
1 medium onion, peeled and finely diced
2 cloves garlic, crushed
1 sprig rosemary, finely chopped
½ tsp sweet smoked paprika
400g (14oz) can chopped tomatoes
400g (14oz) can cannellini beans, drained
2 reduced salt vegetable stock cubes
½ small sweetheart cabbage, finely shredded
500ml water
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