Serves 4

Vegan, dairy-free

2 red Baron beefsteak tomatoes

3 medium sized carrots

1 red pepper

1 courgette

150g red kidney beans 

2 garlic cloves 

1 medium sized red onion

Extra virgin olive oil 

Sweet smoked ground paprika

Sea salt & black pepper

Fresh parsley


Classic Italian meal soup chockful of fresh vegetables and pasta!

Chop the vegetables into cubes of roughly the same size. This will ensure they all cook evenly. Heat 1 tbsp of olive oil in a lidded pot, add the chopped veg and 1 heaped tsp of sweet smoked ground paprika and cook for 5 mins. Add the drained kidney beans, stock cubes and 750ml of recently boiled water. Bring to the boil and add the pasta. Allow the soup to cook until the pasta is al dente. Season well with salt and pepper. Finish with a sprinkle of fresh parsley. Serve hot.

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©2020 by Tomeco