Vegetable Soup receipe

The most comforting way to get your five-a-day.

Source: Australian Woman’s Weekly

10 mins preparation 25 mins cooking Serves 4

Packed with the goodness of vegetables and energy dense pasta, this soup is a quick, easy and
filling meal for families on the go. Serve with crusty warm bread to complete the meal.

Vegetable soup
1 tablespoon vegetable oil
2 (400g) large brown onions, chopped finely
2 (360g) large carrots, chopped coarsely
8 (800g) stalks celery, trimmed, chopped coarsely
3 clove garlic, crushed
1 litre (4 cups) vegetable stock
1 litre (4 cups) water
3/4 cup (165g) soup pasta (see notes)
2 (240g) medium zucchini, sliced thickly
250 gram trimmed silver beet, chopped coarsely
salt and freshly ground black pepper, to season

In a large saucepan, heat oil on medium heat; cook onion, carrot, celery and garlic, stirring, for about 5-10 minutes or until vegetables soften.
Add stock and water; bring to the boil.
Reduce heat; simmer, uncovered, for about 10 minutes.
Add pasta and zucchini; simmer, uncovered, stirring occasionally, for about 5 minutes, or until pasta is tender.
Add silver beet; cook, stirring, for about 30 seconds, or until silver beet wilts.
Season before serving.

Recipe is not suitable to freeze. You will need about 1kg silver beet for this recipe. Soup pasta is a mixture of small pasta shapes, available in selected supermarkets. You could also use the same quantity of Risoni pasta.