Serves: 6

Chilli Bean Soup

FG 3 | CC 10

Calories: 285 kcal

100g pancetta cubes

1 medium red onion (finely chopped)

1/2 tsp crushed garlic

1 small red chilli (sliced)

1 vegetable stock cube

400 g can chickpeas (drained)

400 g can red kidney beans (drained)

400g tin chopped tomatoes

45 g pasta shapes (cooked)

600 ml water

Rice oil

1. Cook the onion and chilli in a pan sprayed with oil until softened.
2. Add the pulses, garlic and pasta then stir for 5 minutes.
3. In a deep pan or slow cooker, mix the tomatoes, stock cube and water, then stir in other ingredients and simmer gently for 30 minutes.
4. Season to taste.

Save waste and add any leftover veg.