- 0:10 Prep
- 0:30 Cook
- 6 Servings
- Capable cooks
Enjoy robust tomato flavours and the best of autumn produce in this hearty vegetable soup.
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, chopped
- 2 garlic cloves, crushed
- 1 celery stalk, chopped
- 1 large zucchini, sliced
- 1 large red capsicum, chopped
- 1 litre Massel chicken style liquid stock
- 575g jar napoletana pasta sauce
- 1 cup dried small shell pasta
- 1/2 cup frozen peas
- 80g baby spinach
- Shaved parmesan cheese, to serve
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion, garlic and celery. Cook, stirring, for 3 to 5 minutes or until onion has softened. Add zucchini and capsicum. Cook, stirring occasionally, for 4 to 5 minutes or until vegetables start to soften.
- Step 2Add stock, sauce and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until vegetables are just tender. Add pasta and peas. Simmer, uncovered, for 10 minutes or until pasta is just tender. Stir in spinach. Serve topped with parmesan.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1455 kj
Energy
9.9g
Fat Total
1.7g
Saturated Fat
6.6g
Fibre
14.7g
Protein
7mg
Cholesterol
1349mg
Sodium
45.6g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
