Ingredients
Left-over veggies
such as carrot, sweet potato, celery, potato, broccoli, cauliflower, zucchini, brussel sprouts and onion
vegetable, chicken or beef stock
enough to cover vegetables
2 tin crushed tomatoes
basil
fresh or dried, to taste
salt and pepper
to taste
shaved parmesan
for serving
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 pot
- 1 knife
- 1 cutting board
Instructions
- Finely chop all veggies and then add stock, tins of tomatoes, basil and salt and pepper.
- Simmer until cooked.
- Serve with shaved parmesan and crusty bread.
Notes
Tip
Serve with crusty bread for dipping.
