Recipe
Italian vegetable soup
Recipe highlights
Total cooking time:
50 min
Category:
Low Protein Diet - exchnage value 1.5*
Servings:
4
Ingredients**
1 tbsp olive oil
1 red onion, chopped
2 garlic cloves, crushed
1 carrot, cubed
2 sticks of celery, finely sliced
1 tbsp tomato puree
1 bay leaf
4 sprigs of thyme
1 courgette, cubed
100g tinned haricot beans, drained and rinsed
200g chopped tomatoes
600ml vegetable stock
50g cooked Loprofin Rice
Small bunch of basil
Salt and pepper
Method
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 minutes, until soft. Add a splash of water if the pan becomes dry
- Add the garlic, tomato puree, herbs and courgettes and cook for 4-5 minutes on a medium heat until they brown a little
- Pour in the tomatoes and stock and simmer for 20 minutes
- Add the Loprofin Rice and beans and simmer for a further 15 minutes
- Season to taste with salt and pepper
- To serve, sprinkle with basil and drizzle with some extra virgin olive oil
- Store leftovers in the fridge for up to 3 days or in the freezer for up to 6 months.
Chef's Tip
- This soup tastes even better the next day - we highly recommend batch cooking.