Vegetable and Bean Vegetarian Soup Recipe

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

Ingredients

• 1 garlic clove, finely chopped
• 1 medium onion, chopped
• 1 large carrot, diced
• 2 celery stalks, sliced
• 14 ounce can chopped tomatoes
• ⅔ cup Italian dry red wine
• 5 cups fresh vegetable stock
• 1 tsp dried oregano
• 15 ounce can mixed beans and legumes
• 2 medium zucchini, diced
• 1 tbsp tomato paste
• Salt and pepper, to taste

1. In a large heated saucepan, put in garlic, onion, carrot and celery. Mix in tomatoes, red wine, vegetable stock and oregano. While stirring, bring to a boil. Allow soup to simmer, with lid on for about 15 minutes.
2. Remove lid and add beans and legumes and zucchini. Cook for another 5 minutes.
3. Stir in the tomato paste and salt and pepper. Stirring occasionally, allow soup to heat through, for 2 to 3 minutes, on medium heat.
4. Divide soup into individual bowls and serve.

Serves 4

Spinach Chickpea Soup

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

Ingredients

• 2 tsp vegetable oil
• 2 tsp minced garlic
• 1 cup chopped onions
• 3 cups vegetable stock
• 1½ cups canned chickpeas, rinsed and drained
• 1 cup potatoes peeled, diced
• Half 10 oz/300 g package of frozen chopped spinach
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 3 tbsp grated Parmesan cheese

1. In a medium sized soup pot add oil and place over medium heat. Add garlic and onions and cook.
2. After 3 minutes add in vegetable stock, chickpeas, potatoes, spinach, salt and pepper, stir well. Bring soup to a boil.
3. Once boiling, cover pot and reduce to medium-low heat. Allow soup to simmer until potatoes are tender. Remove from stove and let soup cool.
4. Using a blender or food processor purée soup, in batches, until smooth. Once done, pour into a clean soup pan and re-heat soup.
5. Divide soup into individual bowls and garnish with grated Parmesan cheese. Serve.

Serves 4-6