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Serving size: Serves 6
Cuisine type: Italian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Lunch
Favourite flavours: Pasta, Soup

This is a hearty Italian soup, and a great way to include legumes and pasta.

INGREDIENTS

1 medium brown onion, chopped
1 clove garlic, crushed
425g can crushed tomatoes
1 carrot, peeled and diced
2 sticks celery, sliced
1 large parsnip, peeled and diced
1 tablespoon tomato paste
1 bay leaf
4 cups beef stock
2 cups water
½ cup small pasta
6 brussels sprouts, finely sliced or 1 cup sliced cabbage
300g can four bean mix, rinsed and drained

METHOD

Cook onion and garlic in a large pot with a little water until onion is translucent. Add tomato, carrot, celery, parsnip, tomato paste, bay leaf, beef stock and water. Bring to the boil, add the pasta and simmer for 15 minutes or until tender. Add Brussels sprouts and beans. Cook for a further 5 minutes.

Variation: Substitute lentils or butter beans for the four bean mix. Spinach or peas are tasty alternatives to Brussels sprouts and cabbage.



Recipe from Healthy Food Fast © State of Western Australia 2009, reproduced with permission.