If you're a vegetarian or just trying to reduce the amount of meat in your diet, here is an easy dish that is high in fibre and fresh vegetables, and yet sacrifices nothing in terms of great taste.
The recipe makes enough to freeze half for another meal. Use whatever beans you prefer.
Servings: 6 to 8
Ingredients
2 tablespoons olive oil
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
2 cloves garlic, minced
796-millilitre (28-ounce) can tomatoes, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon chili flakes
2 cups water
1 cup zucchini, chopped
1 cup canned kidney beans, drained
1 cup canned white beans, drained
1 cup canned Romano beans, drained
2 cups soup pasta such as ditali or orzo.
1 bunch spinach, stemmed and chopped
Salt and freshly ground pepper
Grated Parmesan
Method
Heat oil on medium heat in a large soup pot. Sauté onions, carrots, celery and garlic for 4 minutes or until softened. Add tomatoes, herbs, chili flakes, water and zucchini. Bring to boil and simmer for 10 minutes.
Add beans, spinach and pasta, Simmer 10 to 15 minutes longer or until pasta is tender and beans are heated through. Season well with salt and pepper. Serve with grated Parmesan.
Lucy Waverman