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Tomato, Bean and Vegetable Soup/Pasta Sauce
Use this recipe as a fantastic, low calorie soup recipe with plenty of flavour and texture! Alternatively, use as a pasta sauce (use wholegrain pasta for a lower calorie option), and add Chicken or Quorn should you wish too!
Ingredients
4-5 sprays, Frylight
½ Red Onion, diced
1 Clove of Garlic, crushed
1 stick Celery, chopped
25g Red Pepper, diced
25g Yellow Pepper, diced
25g Green Pepper, diced
50g Courgette, halved and sliced
100ml, Vegetable stock
400g Chopped Tomatoes, canned
200g Baked Beans
15g Rocket, washed
2-3 splashes, Worcestershire Sauce
2-3 splashes, Lemon Juice
1tsp. Mixed Italian Herbs, dried
Method
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Spray a medium sized pan with the frylight, and place your ready prepared red onion, garlic and celery in the pan. Start to fry these in the pan, on a medium heat for a minute or so.
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Add the various peppers and courgette, and fry for a further 2-3 minutes. Pour the stock into the pan, along with the chopped tomatoes and the baked beans, and bring to the boil.
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Add the rocket, Worcestershire sauce, Lemon Juice and the herbs, and leave to simmer for 10 minutes.
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Serve as you require the recipe!
To read the original blog post for this recipe, please click here!