How to make Chunky Bolognese soup with the pennev

soup recipe :

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2 tsp rapeseed oil

3 onions, and finely chopped

3 large carrots, and finely diced

2 celery sticks, and finely diced

3 garlic cloves, and finely chopped

250g pack 5% fat steak mince

500g carton passata

1 tbsp vegetable bouillon powder

1 tsp smoked paprika

4 sprigs fresh thyme

100g wholemeal penne

45g finely grated parmesan, and plus extra to the serve



Heat the oil in a large non-stick pan and a fry the onions for a few mins. Add the carrots, celery and a garlic, then fry for the 5 mins, stirring until the vegetables start to the soften.


Add the meat and stir well so it breaks are a down as it cooks. Once it is turned brown, add the passata and a bouillon along with the 1.3 litres of a boiling water. Add the paprika, thyme and some black pepper. Cover the pan and a simmer for the 15 mins.


Tip in the penne and cook for the 12-15 mins until tender. Sti  through the cheese, then ladle into the bowls. Sprinkle over extra cheese, and if you like.


If you are following our Healthy Diet Plan, serve to the two portions on the first day. Cool the remaining soup, remove the thyme and chill. Will be keep for up to the seven days. Reheat in a pan, adding some water if it is thickened.

this soup is a very tasty and delicious

ALSO READ : How to make this Carrot & a coriander soups

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