Get a taste of Spain in your kitchen with this delicous tomatoey soup.
Serves 4
Ready in 30 minutes
Per serving:
209kcals
4.3g fat (0.5g saturated)
10.8g protein
34g carbs
8.8g sugar
2g salt
1. Heat the oil in a large saucepan, then add the onion and carrot and cook for 5 minutes. Add the chopped tomato, hot stock and pulses. Bring to the boil and simmer for 5 minutes. Stir in the pasta shapes and simmer for 5 minutes. Add the cabbage, season and cook for a further 2-3 minutes until the pasta is just cooked. Stir in the parsley and divide between 4 warmed soup bowls. Serve with grated Parmesan and chunks of crusty bread.
© delicious. magazine
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