This recipe is great for making sure no food is wasted but don’t be fooled by the name, it’s also delicious! A hearty and filling soup that is souper easy to make – throw everything in one pot and simmer until done.

It’s also vegan and can be made gluten-free by removing the pasta or replacing it with gluten free.

Tips:

• – Save the small, broken bits of pasta at the end of each bag in a container and use them up in this soup. If you don’t have enough, use a small pasta like orzo or break up spaghetti pieces 
• – If using veg like carrots, no need to peel them – just chop them up and throw in, skins and all
• – Olive oil gives a lovely flavour and texture to this soup – did you know you can refill your olive oil in Bradley’s? 
• – Keep the veg scraps to make stock – you can freeze them until ready to use and keep adding to them over time!
• – Pesto is lovely served on top of this soup – make it yourself with foraged greens or you can even use carrot top greens!

iNGREDIENTS 

• 50g broken pasta pieces
• 1 onion, chopped 
• 3 garlic cloves, chopped or minced
• Herbs, fresh or dried – whatever you have
• 1 tin tomatoes 
• 50ml olive oil
• 2 dessertspoons, tomato puree
• 1 tin of beans (butterbeans, chickpeas) OR 200g dried beans soaked overnight
• Salt, pepper and sugar 
• 1 litre water
• 2 or 3 of whatever veg you have, chopped – carrots, courgette, peppers, cabbage, celery, asparagus, green beans, squash 

METHOD

1. Put all ingredients except beans (if using canned) and pasta into a large saucepan
2. Bring to a boil, then reduce to a simmer
3. After 15 minutes add the pasta and beans
4. Simmer for a further half an hour or until all ingredients cooked
5. Serve and enjoy!