Please note: costs are 'per serving' and may vary. Costs were accurate at time of publish.
Ingredients
1tspolive oil
1medium brown onionfinely chopped
1clovegarlic
6cupswater or pre-made vegetable stock
425gramcan crushed tomatoes
1carrotpeeled and diced in 2cm cubes
2stickscelerysliced
1largeparsnippeeled and diced in 2cm cubes
1bay leaf
1/2 cupsmall pasta like macaroni - your choice
6brussel sprouts
1cupshredded white cabbage
4leaves kale torn off the thick stem
300gramcan four bean mix, rinsed and drained
Instructions
Heat oil in a large pot and fry the onion and garlic until translucent, approximately 2 minutes.
Add the 6 cups water or pre-made vegetable stock, 425 gram can crushed tomatoes, 1 carrot, 2 sticks celery, 1 large parsnip, 1 bay leaf and a pinch of pepper and salt.
Bring to the simmer then add the pasta and simmer for a further 8 minutes.
Add 6 brussel sprouts, 1 cup shredded white cabbage, 4 leaves kale torn off the thick stem and 300 gram can four bean mix, rinsed and drained. Stir thoroughly.
Cook for a further 5 minutes and check seasoning and adjust to your taste.
Notes
Tips
Substitute the four bean mix for lentils or white cannellini beans.
Spinach or peas are tasty alternatives to brussel sprouts, kale and cabbage.
To serve, finish your soup with some grated Grana Padano parmesan cheese and a drizzle of extra-virgin olive oil.
To serve, finish your soup with a dollop of basil pesto.
Sourced from:Eat For Health and the National Health and Medical Research Council