Minestrone Soup

This soup (adapted from a Jamie Oliver recipe) is a meal in itself, just add a chunk of good bread and it'll keep you going through this cold, damp weather!

Minestrone Soup
Serves 2 - £2.06 for 2 servings

1 onion
300g mix of carrots and butternut squash
1 tab olive oil
1 vegetable stock cube
1 400g tin chopped tomatoes
1 400g tin borlotti beans
100g dried pasta
100g frozen spinach
100g mixture of frozen peas and sweetcorn

You can use any combination of fresh and frozen vegetables, just throw in whatever needs using up. 

Peel and chop the onion, carrots and squash.  Cut into 1 cm dice and put into a large pan with the oil and cook for about 10 minutes on a medium heat, stirring occasionally.  Crumble in the stock cube and add the tomatoes, beans and their juice and approx. 700ml boiling water.  Bring to the boil, then reduce to a simmer for 30 minutes.  Break up the pasta and add with the spinach, peas and sweetcorn for the last 10 minutes.  Season with salt and pepper.