Hearty Vegetable Soup
This will fill you up! Its's full of goodness
Preparation and cooking time: 45 minutes
½ tbsp extra-virgin olive oil
1 medium onion, sliced
2 small carrots, sliced
3 celery sticks, sliced
1 cup tomatoes, chopped
80 g green beans
1½ tbsp tomato purée
1 leek, sliced
80 g frozen peas
50 g wholegrain or quinoa pasta
1 liter boiling water
pepper to taste
1½ tsp mixed herbs (fresh or dried)
Heat the oil in a large pan, add the onions, carrots, leeks and celery, and fry until sizzling. Lower the heat, cover and cook gently for five minutes, stirring if needed.
Add the tomatoes, water, tomato purée, green beans and frozen peas. Bring to the boil and add the pasta, herbs and pepper.
Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn't stick.
Nutrition (per serve):
Calories 78, Fat 1.9 g, Sat. Fat 0.3 g, Carbs 13 g, Sugar 4.9 g, Fiber 2.9 g, Protein 3.6 g