Wholesome Soup, served with sourdough, grated parmesan, and fresh parsely
Ingredients
- Few tablespoons olive oil
- 1 large onion
- 4 cloves garlic
- 1 cup celery
- 1 cup carrot
- 1 cup sweet potato and/or eggplant and/or zuccini
- 1 cup green capsicum
- 1 cup green beans
- 1 cup fresh tomato
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/4 teaspoon black pepper
- bay leaves
- 1 1/2 cups cooked pulse - I enjoy chick peas, but red kidney beans are more usual
- 1 litre stock
- Passata sauce - 750ml bottle
- 1/2 cup pasta (e.g. risoni)
- optional extra teaspoon salt
- grated parmesan and fresh chopped parsely to serve
Method
- Chop all vegetables ready to add
- Saute onion and garlic in oil and just soft - do not brown
- Add salt, celery, carrot and eggplant
- Add oregano, basil, pepper, bay leaves
- Cover and cook on low 5 to 8 minutes
- Add capsicum, sweet potato, stock, green beans, chick peas, fresh tomato, passata sauce
- Taste test - add another teaspoon of salt if needed
- 10 minutes before serving bring to boil and add the uncooked pasta - or pre cook pasta and add when heating up to serve
- Top with chopped parsely and grated parmesan to serve