• 625 ml tomato and herb pasta sauce
  • 400 ml low-salt vegetable stock
  • 1 carrot, peeled and chopped into small pieces
  • 50 g mini pasta for soup: pastini, conchiglietti, rigate or spaghetti, broken into pieces
  • 100 g Savoy cabbage, shredded thinly
  • 205 g tin cannellini beans, drained and rinsed
  • 2 tbsp pesto and crusty bread, to serve


  1. 1

    In a large pan, mix the basic tomato sauce with the vegetable stock. Stir in the carrot and bring to the boil, then simmer gently for 5 minutes.

  2. 2

    Add the pasta to the soup and cook for 8 minutes, or according to pack instructions. Five minutes before the end of cooking, add the cabbage and cannellini beans.

  3. 3

    To serve, stir the pesto into the soup and devour with crusty bread, toasted if liked.


    Cook's tip: blitz this up in the blender to make a tasty purée for younger toddlers

Nutritional Details

Each serving provides
  • Energy 1671kj 399kcal 20%
  • Fat 1.3g 2%
  • Saturates 1.3g 7%
  • Sugars 28.4g 32%
  • Salt 3.3g 55%

% of the Reference Intakes

Typical values per 100g: Energy 230kj/55kcal

Each serving provides

57.4g carbohydrate 14.8g fibre 15.8g protein

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