Prep time: 15 minutes | Cook time: 50 minutes | Total time: 65 minutes | Serves: 6-8
Soup
ingredients:
- 2 small zucchinis, chopped
- 2 large celery stalks, chopped
- 2 medium carrots, finely sliced
- 2 garlic cloves, crushed
- 1 leek, washed and finely chopped
- 1 cup baby kale, chopped
- 1 cup of green beans, trimmed and chopped
- 2 bay leaves
- 1 tsp of dried basil
- 1 tsp of dried oregano
- 1 tsp of dried thyme
- 1 tsp of dried parsley
- 2 tbsp of tomato paste
- 1 cup of penne pasta (can substitute for gluten free pasta)
- 1 tin of red kidney beans, rinsed
- 1 cup of tomato passata
- 500ml of beef bone broth
- 500ml of chicken bone broth
- 1/2 cup of water
- Salt and pepper to taste
- To serve: parmesan cheese and fresh parsley
method:
- Heat the olive oil in a large casserole pot over medium heat. Add the garlic and leek, and sauté for 5 minutes.
- Add the dried herbs, bay leaves, carrot and celery and cook for 5 minutes.
- Add the zucchini, tomato passata, tomato paste, broths and water, then simmer for 30 minutes.
- Add the green beans, kale, tin of white beans and pasta. Simmer again for another 10-20 minutes. Season with salt and pepper.
Recipes and images created by Stephanie Gobbo, Melbourne-based naturopath and nutritionist. With 10 years of clinical experience, Stephanie loves creating healthy, nourishing recipes that feed the whole family and promote health and wellbeing. All of Stephanie’s recipes are made with whole foods and have anti-inflammatory and longevity nutrients. Most are refined sugar-free and are rich in immune-boosting and gut-healing ingredients. Perfect for sharing during the cooler months.
