Recipe - Store Cupboard Vegetable Soup

2 tablespoon 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
One half teaspoon Dried mixed herbs
Salt and freshlyground
black pepper
1 dr Tabasco
1 pt Vegetable or chicken stock
Parmesan cheese or pesto to
serve

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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