Ingredients
- 2 tbsp olive oil
- 1 leek, thinly sliced
- 2 cloves garlic crushed
- 2 sticks celery, sliced
- 230 g (8 oz) small mushrooms, wiped
- 550 g (20 oz) jar purée stock
- 570 ml (1 pt) vegetable stock
- 425 g (15 oz) can of mixed beans, rinse
- 230 g (8 oz) pasta
- salt and pepper
Make it step by step
- Cook vegetables in the heated oil in a large heavy-based pan for about five minutes stirring every now and then.
- Tip in the puree stock and beans and bring the mixture to the boil.
- Stir well and add the pasta, simmering for 10 minutes or according to the instructions on the packet.
- Stir frequently to prevent the pasta sticking.
- Season to taste and spoon into warmed bowls.
- Put the garnish out in separate bowls and allow people to garnish the soup according to their personal taste.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.