Store Cupboard Vegetable Soup

1 servings

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Store Cupboard Vegetable Soup Ingredients

2 tb Olive oil	; kernels
1 Onion; chopped	1/2 ts Dried mixed herbs
2 Cloves garlic; crushed	Salt and freshly-ground
1 14 ounces ti chopped	1 dr Tabasco
1 14 ounces ti chickpeas or	1 pt Vegetable or chicken stock
1 14 ounces ti artichoke	Parmesan cheese or pesto to

Instructions for Store Cupboard Vegetable Soup

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. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.

Main Ingredient: SoupCuisine: Uncategorized