Bebi
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Cheat's Vegetable & Pasta SoupThis is a recipe I've literally made and eaten just now. It's so simple and easy, loosely based on minestrone.
1 can of garden peas
1 can of sliced carrots
1 can of baked beans
5 or 6 strands of dried spaghetti
1 mug of vegetable stock
3 - 4 mugs of water
2 tablespoons of dried parsley
Splash of Worcestershire Sauce
A little freshly ground black pepper
Open the three cans, and drain the carrots and peas. Empty the entire contents of the baked beans, and the drained veg into a large saucepan. Make up a mug of vegetable stock (I used vegetable gravy granules) and pour this in, then add three to four mugs of water (I used boiled from the kettle to speed things up a little). Snap the spaghetti into small pieces and drop that in too. Add the dried parsley, Worcerstershire Sauce and ground black pepper, bring it to the boil and then leave it to simmer and reduce, stirring occasionally, for about 20 minutes until the pasta is cooked through.
You'll end up with around four servings, depending on how large you like them. I put the excess into plastic tubs and froze it for another day.
You can use fresh parsley instead of dried, but I figured that the dried would stand up to simmering better. If using fresh, put it in near the end.
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