Healthy Life

INGREDIENTS (serves 4)

1 tbsp olive oil

1 clove of garlic, roughly minced

2 tbsp tomato puree

1.5 lt veggie stock

1 tbsp olive oil

1 onion, cut into small chunks

1 clove of garlic, roughly minced

2 carrots, cut into small chunks

2 small courgettes, cut into small chunks

2 tbsp tomato puree

1.5 lt veggie stock

1 tin of chopped tomatoes

1 tin of butter beans, drained

150g brown rice penne or fussili

INSTRUCTIONS

Heat the oil in a large pan, add the onion, carrot and courgette and cook for 7 minutes until softened. Add garlic, tomato puree and combine well for a couple of minutes stirring.

Add chopped tomatoes, stock and brown rice pasta.

Bring to boil, then turn down the heat and simmer for ca. 12 minutes or until the pasta is nearly cooked through.

Add more water if you would like your soup a bit more runny.

Add the butter beans and cook for a further 3 minutes.

Season to taste. I like adding a little bit of fresh lemon juice for that extra tang.

Tips:

1. Serve with chunky bread or as it is.
2. You can use any vegetables you like, just make sure you cut them so that they all cook at the same time.
3. Try adding a hangul of red split lentils for a dose of plant based protein.