Recipes / Little Meals
This hearty soup is perfect for warming little bodies after playing outside on crisp winter days. Traditionally made to use up leftover vegetables, this is a ‘whatever’s-in-your-pantry’ kind of soup.
3 tbsp olive oil
1 medium onion, finely diced
2 cloves garlic, minced
150 g (1 cup) carrot, peeled and chopped
equates to two medium carrots
100 g (1 cup) celery, chopped
equates to two sticks celery
180 g (1 cup) potato, peeled and chopped*
equates to one medium potato
1 litre (4 cups) vegetable stock
200 g (1 ⅓ cups) cannellini beans, cooked
400 g (2 ½ cups) fresh tomatoes, diced or
400 g (1 ½ cups) tinned diced tomatoes
equates to three large fresh tomatoes
½ tsp oregano
½ tsp thyme
2 bay leaves
100 g (1 cup) small pasta**
25 g (1 cup) kale, chopped
equates to three large leaves
salt and pepper to taste
handful fresh basil leaves, torn
freshly grated Parmesan to serve (optional)
Warm the olive oil in a large saucepan over a medium heat then add the chopped onion, garlic, carrot, and celery. Cook for 5-10 minutes until the vegetables have softened and the onions are becoming translucent.
Add the potato and herbs. Cook for about 2 minutes, stirring frequently.
Pour in the diced tomatoes and stock. Increase heat and bring the mixture to a boil before partially covering the pan with the lid and allowing to simmer for 15 minutes.
Add the pasta, beans, and kale. Continue simmering, uncovered, for a further 15 minutes or until the pasta is al dente and the kale is tender.
After removing the saucepan from the heat, take out the bay leaves. Season with salt and pepper to taste. Garnish with grated Parmesan and fresh basil.
*Any seasonal vegetables (sweet potatoes, yellow squash, zucchini, pumpkin, green beans or peas) will work.
**Substitute your favourite gluten-free pasta to make this soup gluten free.
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