Vegetable and Shell Soup Recipe

 
Stored in the fridge in an airtight container it will keep for 2-3 days.

Ingredients

• ½ cup small pasta shells
• ½ tbsp light olive oil
• ½ small onion, minced
• 1 medium carrots, peeled and finely diced
• 1 medium celery stalk, diced
• 3 cups prepared vegetable broth
• ½ small zucchini, finely diced
• 1 plum tomato, finely diced
• ½ cup frozen peas, thawed
• 1 really good handful of spinach leaves,
     stemmed and shredded 
• ½ tbsp minced fresh dill or ½ tsp dried
• Salt and freshly ground pepper to taste

1. Cook the pasta according to the directions on the package. Cook until soft then drain them.
2. While the pasta is cooking, heat the oil over medium heat in a soup pot. Add the onion, carrots and celery and sauté until the turn a golden colour.
3. Add the vegetable broth and bring to a simmer. Add the zucchini, tomatoes, and peas; cover pot. Allow soup to gently simmer until the vegetables are just done which should take about 10 minutes.
4. Add the spinach and fresh or dry dill and bring to a simmer. Remove from heat when the greens have started to wilt. Add the pasta shells and add salt and pepper to taste.
5. Remove the lid to the pot and allow the soup to stand for 30 minutes or so, off of the heat. Serve warm.

Serves 2-4

Mixed Bean Soup

Stored in the fridge in a sealed container, it will keep for 2-3 days.

Ingredients

• 1 tbsp vegetables oil
• ⅔ cup diced potato
• 1 red onion, halved and sliced
• 1 carrot, diced
• 1 leek, sliced
• 1 green chilli, sliced
• 3 garlic cloves, crushed
• 1 tsp ground coriander
• 1 tsp chili powder
• 4 cups vegetable stock
• 1 pound mixed canned beans, drained
• Salt and pepper, to taste
• 2 tbsp chopped fresh cilantro, to garnish

1. In a large saucepan, heat vegetable oil. Once heated add the potato, onion, carrot and leek. Stir vegetables constantly for 2 minutes allowing them to sauté.
2. Once vegetables are slightly soft, add in the sliced chili and crushed garlic and cook for another minute.
3. Mix in the ground coriander, chilli powder, and vegetable stock; bring to a boil.
4. Once boiling, reduce to medium heat and allow soup to cook for 20 minutes. Once vegetables are tender, stir in the mixed beans. Season with salt and pepper. Cook for 10 more minutes, stirring once half way through for about 1 minute.
5. Pour soup into individual soup bowls and sprinkle on cilantro. Serve. 

Serves 4