Recipe for Store Cupboard Vegetable Soup

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Yield:

1 servings

Ingredients:

Amount	Ingredient
2 tbl	Olive oil
1 x	Onion, chopped
2 x	Cloves garlic, crushed
1 x	14 ounces ti chopped tomatoes
1 x	14 ounces ti chickpeas or other beans, drained
1 x	14 ounces ti artichoke hearts or 7oz tin sweetcorn, drained kernels
1/2 tsp	Dried mixed herbs
	Salt and freshly-ground black pepper
1 dsh	Tabasco
1 pt	Vegetable or chicken stock

Instructions:

Instructions: Heat the oil in a large saucepan and cook the onion until transparent. Add the garlic and cook for a further minute.

Tip in the tinned beans and vegetables, add the herbs, stock and a little seasoning and simmer for 10 minutes.

Serve in heated soup bowls topped with a spoonful of pesto or scattered with parmesan cheese.

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