NPH Companion Newsletter Spring 2015
Vegetable pasta soup recipe
Thank you for your entries to our wordsearch competition. Yet again, we had lots of correct entries for last issue’s competition. Congratulations to Mrs Eastham – your £20 voucher is in the post! Now for this edition’s wordsearch! The theme is Spring . Find the following words: • Mother’s Day • Buds • Cherry blossom • Bulbs • April showers • Daffodil • Duckling • Gardening • Rainbow • Puddle • Caterpillar • Sunshine W A A G Y E L H J W S L I N W I K U P A D U C K L I N G O C S P E C R A N G O R A Y A O H S U U A O I G R E N W P T E E B R N M U N L N L O L H D U R S D O S P O K S B E R A S S R G Y E P H K G N H E A R H Y Y A B H D L I I I B O L V A I B R S C A E A N N U S W E E N L D S O F R C N E L S C E Q K O E E B F A S S I B D O T R Y S N A M O T H E R S D A Y G S S I R H D L L O W K E N E N O O N L U I C N A N E A N I A M M G F I L O U N P P U D D L E O C A T E R P I L L A R E K H T L B F N B U D S P U I G R P L
Preparation time: 10 minutes Cooking time: 30 minutes Serves: 2 Ingredients • 1 tbsp olive oil • 1–2 garlic cloves • 1 small finely chopped onion
• 2 handfuls of diced vegetables (e.g. carrots, swede) • 1 small tin of either cannellini beans, borlotti beans, butter beans or chickpeas (drained) • 2 chopped tomatoes or a small tin of tomatoes • ½–1½ litres/1–3 pints of vegetable stock (depending on how thick you would like it) • 1 handful of dried pasta of your choice • 2 pinches of dried or fresh herbs • Black pepper and chillies or pepper sauce to taste Preparation method 1. In a frying pan heat the olive oil and add the onion, garlic and chillies and cook until softened. Add herbs and cook for 30 seconds. 2. In a saucepan, boil the diced vegetables in a small amount of water until nearly soft. 3. Add the contents of the frying pan to the saucepan, and then add the dried pasta and beans. 4. Gradually add the stock while the pasta cooks. Cook until the pasta goes soft. 5. Allow to cool slightly then serve for lunch or tea with a crusty roll. Credit: This recipe has been sourced from Age Concern’s website.
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