Pasta, Bean and Vegetable Soup | Slimming World Friendly Recipe

A warming bowl of this hearty, healthy pasta, bean and vegetable soup is filling enough for a main meal. This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.

It really is that time of year where a warming bowl of soup gives me that cosy feeling. However I find most soups are only really good for a light lunch. I am always on the look out for a hearty soup that will fulfil that main meal need. This pasta, bean and vegetable soup is perfect for a lunch or a main meal as a larger portion. It is packed full of healthy speedy vegetables so perfect for your weight loss too.

Why you’ll love this recipe….

• Filling
• So tasty
• Easy to make
• Full of speedy vegetables
• Suitable for freezing
• Perfect for batch cooking

Batch Cook – Storage Information

• Fridge: Store leftovers in the fridge in an airtight container for up to 3 days.
• Reheat: Reheat in the microwave or on the hob.
• Freezer: Allow to cool before placing in a suitable containers. Keep for up to 3 months. Thaw before reheating.  

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Pasta, Bean & Vegetable Soup

A warming bowl of this hearty, healthy pasta, bean and vegetable soup is filling enough for a main meal. This unofficial recipe is perfect for any one following Slimming World, Weight Watchers or a calorie controlled diet.

Nutritional Information

Slimming World Syns: ZERO

Weight Watchers: Coming Soon

Calories: 206 Per Serving

Course Soup

Cuisine Italian

Total Time 45 minutes minutes

Servings 4

Ingredients

• 2 Cloves of Garlic [Crushed]
• ¼ tsp Chilli Powder
• 1 tsp Tomato Puree
• 400g Kidney Beans [Drained, Washed]
• 1 Carrot [Peeled, Sliced]
• 1 Small Potato [Peeled, Sliced]
• 1 Large Onion [Diced]
• 1 Red Pepper [Deseeded, Diced]
• 80g Dried Pasta
• Pinch Dried mixed herbs
• 1 Litre Boiling Vegetable Stock [Using 2 Stock Cubes]
• Season of Salt & Pepper

Instructions

• Add 100ml of the vegetable stock to a pan with onion, pepper and garlic. Cover with a lid and simmer for 4 – 5 minutes.
• Add another 100ml to the vegetable stock to the pan along with carrot, potato, chilli powder and mixed herbs. Cover with a lid and simmer for 10 minutes.
• Add the remaining stock, pasta, beans, tomato puree and season with salt & pepper. Cover with a lid and simmer for 15 minutes.
• Remove the lid and simmer for a further 10 minutes or until everything is cooked and most of the liquid has reduced. Add more water if neccesary.
• Serve and enjoy

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