Hearty Bolognese Soup with Penne

• rapeseed oil↗2 tsp tsp
• onion↗3

  finely chopped

• carrot↗3 large

  large, finely diced

• celery stalks↗2

  finely diced

• garlic↗3

  finely chopped

• beef mince↗250g pack 5% fat g

  250g pack 5% fat

• tomato paste500g g

  500g

• vegetable stock powder↗1 tbsp tbsp
• smoked paprika↗1 tsp tsp
• fresh thyme↗4 sprigs

  4 sprigs

• whole‑grain penne↗100g g

  100g

• finely grated parmesan45g g

  plus extra for serving

Step-by-step instructions

1. 1

   Heat the oil in a large non‑stick skillet and sauté the onion for a few minutes. Add the carrot, celery and garlic, then fry for 5 minutes, stirring, until the vegetables begin to soften.

2. 2

   Add the meat and stir well so it breaks up while cooking. When it browns, add the tomato paste and broth powder together with 1.3 L of boiling water. Add the paprika, thyme and a pinch of black pepper. Cover the pan and simmer for 15 minutes.

3. 3

   Stir in the penne and cook for 12‑15 minutes, until the pasta is tender. Mix in the cheese, then ladle the soup into bowls. Sprinkle with extra cheese if desired.

4. 4

   If you follow our Healthy Diet Plan, serve two portions on the first day. Cool the remaining soup, remove the thyme and refrigerate. It will keep for up to seven days. Reheat in a pan, adding a little water if the soup thickens.