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Chickpea and risoni soup

Name: Chickpea and risoni soup
Prep time: 15 min
Cook time: 35 min
Ingredients: 1 tbs olive oil; 1 leek, thinly sliced; 1 zucchini (courgette), sliced; 1 medium potato, sliced; 2 medium carrots, sliced; 2 sticks celery, sliced; 125g green beans, cut into 2cm lengths; 1 tsp dried oregano; 810g can crushed tomatoes; 4 cups vegetable stock, salt reduced; 425g can chickpeas; ½ cup risoni

Serves: 8

Prep: 15

Cook: 35

A warm, hearty soup, packed with vegies, protein and fibre and low in fat, this is a great way to warm up at the end of a chilly winter’s day.

Ingredients

1 tbs olive oil
1 leek, thinly sliced
1 zucchini (courgette), sliced
1 medium potato, sliced
2 medium carrots, sliced
2 sticks celery, sliced
125g green beans, cut into 2cm lengths
1 tsp dried oregano
810g can crushed tomatoes
4 cups vegetable stock, salt reduced
425g can chickpeas
½ cup risoni

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Method

Step 1
Heat oil in a large saucepan. Add vegetables and saute. Add oregano.
Step 2
Add tomatoes and stock. Bring to boil, then reduce heat and simmer for 20 minutes.
Step 3
Stir through chickpeas and risoni. Simmer a further 10 minutes.