This is one of the classic soup recipes, one that is very versatile and can be made all year round using lots of different vegetables depending what's in season.
The mix of different veg along with the beans and pasta, make this a filling and nutrient packed soup, keeping you feeling full of energy throughout the middle of the day or as a comforting pick me up in the evening.
Rinse the Haricot beans under cold running water, drain well then set aside
Chop the carrot, courgette and celery into rough 1cm chunks. Add to the pan, cover and cook on a low heat for 5 minutes until the vegetables are soft
Heat the olive oil in the large saucepan. Add the onions and fry on a low heat until they are soft and becoming see through, then add the garlic and fry for another 1 minute
Add the beans to the pan, along with the tomatoes, oregano and stock. Season with a pinch of salt and pepper and simmer for 45 minutes or until the beans are tender
Add the pasta and greens to the pan, bring to a boil then lower the heat and simmer for a final 10 minutes
The range of vegetables in this soup provide a great source of dietary fibre. Using wholemeal spaghetti intead of white will increase the fibre content even further
The mix of vegetables that can be used in this soup all provide good amounts of many vitamins and minerals. This recipe provides 100% of the recommended levels of vitamins A and C
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