Broccoli and Pasta Soup

This healthy broccoli and pasta soup produces a wonderful broth. It's low in calories, full of flavour, and very cheap to make – a recipe that won't hurt your waistline or your wallet.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 2  garlic cloves, chopped
• 2  red onions, finely diced
• 2  sticks celery, finely diced
• 1  carrot, finely diced
• 1 (14 ounce)  can italian-syle peeled tomatoes
• 1  tablespoon tomato paste
• 2  tablespoons red wine vinegar
• 1  teaspoon sugar
• 5 1⁄4 cups vegetable broth, hot
• 1  lb broccoli, cut into florets
•  salt and pepper
• 3  ounces macaroni (or other small pasta)
• 16  fresh basil leaves
•  parmesan cheese, grated to serve

Directions

1. Heat the oil in a large pan over a low heat. Add the garlic, onions, celery and carrot. Stir in 1/2 teaspoon salt, cover and sweat down for 15 minutes, stirring occasionally.
2. Squish the tomatoes in a colander so that you have a pulp and no juices. Add to the pot with the tomato paste, vinegar, sugar, broth and broccoli. Bring to a simmer and cook gently, covered, for 30 minutes.
3. Meanwhile, cook the pasta according to packet instructions. Drain and stir into the soup along with the basil. Season to taste.
4. Divide between bowls. Put the Parmesan on the table so that people can help themselves.