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Ingredients

• 2.25L beef stock
• 450g passata
• 1 (400g) tin chopped tomatoes
• 4 carrots, chopped
• 2 large potatoes, peeled and chopped
• 3 sticks celery, chopped
• 1 onion, chopped
• 170g frozen sweetcorn kernels
• 150g chopped fresh green beans
• 1/4 tablespoon ground black pepper
• 1/2 teaspoon salt
• 170g pasta shells
• 120g grated Cheddar cheese

Description

This Hearty Vegetable Soup Makes A Large Quantity, Making It Perfect For Freezing. You Can Also Add Leftover Roast Beef From Your Sunday Roast To Give It Extra Heartiness. Substitute Chicken Or Vegetable Stock For The Beef Stock If Desired. Serve With Thi

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