Hearty vegetable soup

Ingredients:

All Organic
2 carrots
1 zucchini
1 onion
1/4 of a whole pumpkin (1-2 cups is fine)
1/2 red capsicum
3 garlic cloves
1 broccoli head
1 cup of green beans
A bunch of kale
4-5 tomatoes
750mls of passata
750mls of water •l
1 can of mixed beans
1 cup of shell pasta
1tbsp of vegetable stock powder
1tbsp of mixed herbs
1tsp of fresh mint
1tsp of dried basil
1tbsp of herbamare
Salt & Pepper to taste

Directions:

Start off by finely chopping the onion to sautee in a pot with olive oil. Slowly adding in the minced garlic, finely cut red capsicum and roughly chopped tomatoes to then sautée for 5 minutes. Now moving on to adding in the chopped kale, green beans, zucchini, broccoli, pumpkin lastly 750mls of passata. Give it a little stir and let it cook for 5 minutes. Add in the water or sub for liquid stock. Let it simmer for 15 minutes and in the meantime boil the pasta, I always use shell pasta. You can boil the beans during this time also or rinse and drain a can of 4 bean mix) add the cooked pasta and washed beans to the soup and let it simmer for 20 minutes.

Serve with fresh parsley, grated Parmesan cheese and crusty ciabatta bread

**Note: If you don’t like the taste of the tomatoes and find it too acidic and like to sweeten tomato based dishes, add in a teaspoon or two of honey! It works a treat