A filling yet summery soup.

Servings:    4

Smart Points:    4

No Count   (if made with wholemeal pasta.  If made using white pasta, allow 1SP/serving)

Cooking time:    10mins prep + 35mins cooking

Ingredients

• 1tsp healthy oil
• 1 medium onion, finely chopped
• 1 medium carrot, finely chopped
• 2 cloves garlic, crushed
• 1 leek, sliced
• 1 small potato, diced
• 400g tin chopped tomatoes
• 1tbsp tomato puree
• 1 vegetable stock cube made up with 600ml boiling water
• 2tsp dried thyme
• 1 bay leaf
• 30g soup pasta or macaroni
• 200g tin baked beans
• salt & pepper

Method

1. Heat the oil in a large saucepan. Add the onion, carrot and garlic and cook gently until soft, without browning.
2. Add the leek and potato and cook gently for 5 mins.  Add a splash of stock if the vegetables begin to stick to the bottom of the saucepan.
3. Add the tomatoes, tomato puree, stock, thyme and bay leaf.  Bring to the boil, cover and simmer for 20mins.
4. Add the pasta and baked beans then simmer for a further 10mins until the pasta is just cooked.
5. Season to taste, then serve.

Top Tip: Sprinkle with a tablespoon of freshly grated Parmesan before serving for an extra 2SP per serving (dish will no longer be vegan).