Mediterranean Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A great way to catch up on your vegetable intake. Use whatever vegetables are in season. Ingredients:
2 tablespoons extra virgin olive oil |
4 garlic cloves, finely chopped |
2 sprigs fresh thyme |
1 onion, finely chopped |
1 stalk celery, thinly sliced |
1 leek, thinly sliced |
1 courgette, sliced |
1 carrot, diced |
2 potatoes, peeled and cubed |
1 cup water |
800 g italian tomatoes with juice |
1 cup canned red kidney beans, rinsed and drained |
1 tablespoon sugar |
1/2 cup italian parsley, chopped |
salt and pepper |
Directions:
1. Heat oil in saucepan.
2. Add garlic, thyme, and all the veges. Saute until onion is soft.
3. Add water and tomatoes (crushed) and bring to boil.
4. Simmer until veges are tender.
5. Add beans, sugar, parsley. Bring back to boil.
6. Taste and season.
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