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

1. Chop all vegetables ready to add
2. Saute onion and garlic in oil and just soft - do not brown
3. Add salt, celery, carrot and eggplant
4. Add oregano, basil, pepper, bay leaves
5. Cover and cook on low 5 to 8 minutes
6. Add capsicum, sweet potato, stock, green beans, chick peas, fresh tomato, passata sauce
7. Taste test - add another teaspoon of salt if needed
8. 10 minutes before serving bring to boil and add the uncooked pasta - or pre cook pasta and add when heating up to serve
9. Top with chopped parsely and grated parmesan to serve