Ingredients
2 tbsp olive oil
1 onion
diced
4 cloves garlic
crushed
3 carrots
diced
4 celery
sliced
4 zucchini
diced
20 green beans
sliced into 1 cm pieces
2L chicken stock
2L water
1/4 cabbage
sliced
1 diced tomatoes
1 cup cooked macaroni pasta
1 3 bean mix
400g, drained and rinsed
Allergy Advice
Contains Gluten
Equipment
- 1 Soup pot
- 1 Knife
- 1 Cutting board
Instructions
- Heat olive oil in soup pot and add onion, garlic, celery and carrots. Fry gently for 4 minutes.
- Add zucchini, green beans, tinned tomatoes and stock and bring to the boil. Simmer for 5 minutes.
- Stir in beans, pasta and cabbage. Add more boiling water to the pot if it needs more liquid. Simmer for 5 minutes and serve.
Notes
Tip
This makes a LOT of soup due to the sheer amount of different vegetables to add to the pot!!
Tip
The sequence I add the vegetable in this soup is important so they don’t lose their structure and go too soft.
Tip
I love to serve this with a good grating of parmesan cheese and some sourdough bread.
Tip
Make sure you taste it before you season.
Variation
You can adjust this to your liking so easily. Add an extra tin of tomatoes or maybe some Italian seasoning to boost the flavour.
