Tuscan Soup

Ingredients:

2 garlic cloves
1 onion
2 carrots
2 celery stalks
1 cup of silverbeet
2 potatoes
5 tomatoes
1/2 cup of cannellini beans
1/2 cup of noodle pasta
3 cups of vegetable stock
2 cups of passata
1 teaspoon of himalayan salt
1 teaspoon of black pepper
1/2 teaspoon of chilli flakes to garnish

Directions:

Chop all ingredients finely. In a large pot, add olive oil and slowly add in the vegetables and sautee for 7-10 minutes.

Once vegetables have slightly softened, add in passata, vegetable stock, salt, pepper and cooked cannelleni beans and let the soup simmer for 25 minutes on a medium heat.

Lastly, add in the cooked noodle pasta and simmer on low heat for 5 minutes before serving.

Add in chilli flakes to garnish with crusty ciabatta bread to have with the soup.