Name: Store Cupboard Vegetable Soup
Ingredients: 2 tb Olive oil; 1 Onion; chopped; 2 Cloves garlic; crushed; 1 14 ounces ti chopped tomatoes; 1 14 ounces ti chickpeas or other beans; drained; 1 14 ounces ti artichoke hearts or 7oz tin sweetcorn; drained; ; kernels; 1/2 ts Dried mixed herbs; Salt and freshly-ground black pepper; 1 dr Tabasco; 1 pt Vegetable or chicken stock; Parmesan cheese or pesto to serve

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CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy		Food networ, Food2	1	servings

INGREDIENTS

2	tb	Olive oil
1		Onion; chopped
2		Cloves garlic; crushed
1		14 ounces ti chopped tomatoes
1		14 ounces ti chickpeas or other beans; drained
1		14 ounces ti artichoke hearts or 7oz tin sweetcorn; drained
		; kernels
1/2	ts	Dried mixed herbs
		Salt and freshly-ground black pepper
1	dr	Tabasco
1	pt	Vegetable or chicken stock
		Parmesan cheese or pesto to serve

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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