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8 Cooks’ Ingredients sundried tomatoes
2 Kallo organic very low salt vegetable stock cubes
1 large carrot
2 garlic cloves
75g Waitrose wholewheat spaghetti
100g Waitrose ready sliced runner beans
155g Waitrose ready shelled garden peas
½ x 25g pack fresh basil leaves
Parmigiano Reggiano, to serve
1. Using a large knife, roughly chop the sundried tomatoes. Place in a large pan with the stock cubes and 1.2 litres of boiling water and bring to the boil.
2. Meanwhile, dice the carrot and add to the pan. Finely chop the garlic and add to the pan. Snap the spaghetti into small pieces, then add to the pan and set the timer for 8 minutes.
3. Dice the courgettes and add to the pan with the beans and peas for the last 3 minutes.
4. Shred the basil and stir into the soup, ladle into bowls and serve with a sprinkling of grated Parmigiano Reggiano.
Typical values per serving:
This recipe was first published in July 2011.