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Whip up a delicious and comforting soup in just 30 minutes. Made using frozen veg and borlotti beans and served with garlic bread, this is the perfect warming, winter bowlful. See method
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1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 1 tbsp oil in a large saucepan over a medium heat and fry the vegetable soup mix with a pinch of salt for 5 mins until softened. Stir in the garlic and thyme and cook for 2 mins. Add the stock, tomatoes and beans and bring to a simmer; bubble for 5 mins.
2. Bake the garlic baguette to pack instructions. Add the broken lasagne pieces and spinach to the soup and cook for 8-10 mins, stirring regularly so the pasta doesn’t stick together, until the pasta is tender. Divide the soup between bowls and drizzle over 1 tbsp olive oil. Serve with a twist of black pepper, alongside the garlic bread.
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Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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