Vegetable and macaroni soup

Step 1

Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables soften.

Step 2

Add passata, SPLENDA® and 4 cups cold water. Bring to the boil. Simmer, covered, for 10 minutes or until vegetables are almost tender. Add pasta. Return to the boil and simmer, covered, for 10 minutes or until pasta are vegetables are tender.

Step 3

Add beans and peas. Cook for 2 minutes or until beans and peas are heated through. Serve sprinkled with basil.