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

1. Heat a large pot over medium heat
2. Add oil and diced vegetables, cook gently for 5 minutes
3. Add all other ingredients, bring to boil and simmer for 15 minutes, stirring regularly
4. Serve sprinkled with parmesean cheese, parsley and a wholemeal roll.

Nutrition information panel