There's nothing more warming in winter than a good hearty soup. My absolute favourite is Minestrone or Vegetable Soup and this soup is packed full of flavour and nutrition! and the bonus? it's low in fat so YES you can have that slice of bread with it!
Ingredients 2 tablespoons olive oil 6 cloves garlic, chopped 1 large red onion, chopped 2 medium carrots, cubed 1 celery stalk, chopped 2 cans (400g) diced Italian tomatoes with basil 1 teaspoon dried oregano 1 teaspoon dried basil 4 cups liquid vegetable stock, low salt 1 1/2 cups dried wholegrain pasta spirals 1 400g can chickpeas 1 cup frozen peas 1 cup silverbeet, kale, cavalo nero or silverbeet
In a large stock pot heat the olive oil on a medium heat, add the garlic, celery, carrots and onion and cook until the onions are soft.
Add the diced tomatoes, oregano and basil and cook for 1 minute.
Pour in the stock, stir well and simmer on a low heat for 15 minutes or until the carrots are tender.
Then add the chickpeas, frozen peas and silverbeet and cook until the silverbeet has wilted and the peas are tender.
Serves 6 - 8
HELPFUL TIPS: - If you are not serving the soup immediately, remove from the heat.
- To re-heat, place the amount required into a plastic container and heat in the microwave, or into a pot on the stove. Do not reheat the soup again and again, just the amount you're wanting to consume.