Soup Recipes in Urdu Chinese Pinoy for Kids with Pictures Chiken in Sri Lanka for Slow Cooker: Italian Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Saturday, 20 September 2014

Italian Soup Recipes Soup Recipes In Urdu Chinese Pinoy For Kids With Pictures Chiken In Sri Lanka For Slow Cooker With Kala Healthy

Italian Soup Recipes Biography

Source (google.com.pk)

½ TBSP olive oil

1 large onion, finely chopped

3 garlic cloves, crushed

2 organic celery sticks, finely sliced

2 medium carrots, quartered lengthwise and finely sliced (no need to peel if organic)

2 medium sweet potatoes, finely diced (no need to peel if organic)

2 tsp Dijon mustard

2 tsp Italian herbs (I use oregano, thyme, sage, basil)

1 litre / 34 fl oz / 4 cups vegetable stock

1 x 400g / 14 oz can Cannellini beans, drained (or 1½ cups cooked beans)

140g / 5 oz whole wheat macaroni (use GF pasta, if needed)

Salt and ground black pepper, to taste

2 TBSP nutritional flakes (optional, but adds more savouriness and nutrients)

Handful flat leaf parsley, chopped

Method

Gently heat the oil in a large pan and sauté the onion and celery until it starts to soften. Stir in the garlic and cook for a further minute. Add the carrots, sweet potatoes, mustard, herbs and stock. Bring to the boil, then reduce the heat, cover with a lid and simmer for 15 minutes.

Meanwhile, cook the pasta until al denté. Drain and set to one side.

Add the Cannellini beans to the soup pan and continue cooking for 3 minutes, or until the potato is soft. Remove half the soup and leave to cool slightly before blending smooth in a jug blender. Pour back into the soup pan. Stir in the pasta and gently heat through. Season with salt and black pepper, to taste. Remove from the heat and stir in the nutritional flakes (if using).

Serve in warm bowls with a garnish of parsley. This soup is delicious served on its own or with a side dish of crusty seeded bread or warm garlic bread. Any leftovers can be stored in the fridge for up to two days.

Products used in this recipe

- Tesco Organic Cannellini Beans

– La Bio Idea Organic wholewheat macaroni, available in Harvest in Bath, and online from Earthfare

- Marigold Engevita Nutritional Yeast Flakes with added B12 (I buy this from Harvest and Ocado, but it’s also available online.

– Marigold Swiss Vegetable Bouillon Powder with reduced salt, available from Tesco, Ocado and online stores

- Duronic 1200 1.8 litre Jug Blender, available from Amazon

[This recipe has been share at Ricki Heller's Wellness Weekend]

Flat leaf parsley is one easy herb to grow yourself! My little pot is over two years old and has survived snow, floods, drought… and even the slugs leave it alone! I’m definitely going to grow another a pot or two this year :)