This is my take on a classic Winter Warmer without the weight gain. The recipe makes 2 massive serves or 4 medium so freeze any leftover for a quick meal in a hurry. A sprinkle of parmesan or pesto adds extra flavour to an already tasty soup.
Perfect for Vegan, Vegetarian, Gluten Free, Dairy free and All Soup Lovers.
1 teaspoon olive oil
1 brown onion, finely chopped
2 stalks celery, chopped
1 large carrot, chopped
1 zucchini, chopped
2 teaspoons garlic, minced
3 cups chicken or vegetable stock – use gluten free stock if need
400g can diced tomatoes
1/2 cup wholemeal pasta spirals – can use 100% Buckwheat to make the recipe gluten free
200g can kidney beans, rinsed
1 large handful green beans, trimmed and cut into 3cm lengths
1 cup flat-leaf parsley, chopped
1 tablespoon dried Italian herbs
Salt and pepper to taste
In a large saucepan heat olive oil over medium heat.
Add onion, celery, carrot, zucchini, garlic and cook, stirring, for 5 minutes.
Add stock, tomatoes, pasta, and dried herbs, stir well.
Bring to the boil, and then reduce heat to a simmer.
Cook, stirring occasionally, for 10 minutes.
Add kidney beans and green beans and parsley.
Cook, stirring for 1 – 2 minutes, until pasta is tender, season with salt and pepper.