Chopped vegetables (Anything from the veggie drawer- Celery, carrot, potato, zucchini, pumpkin, spinach, red cabbage etc.) – 2-3 cups
Crushed tomatoes (canned) – 1 can
Canned beans, drained and rinsed (four bean mix and lentils go well together) – 2 cans
Salt reduced stock – 3 cups
Risoni (or any small pasta) – 1.5 cups
Cracked pepper (optional extra) – to taste
Fresh parsley (optional extra) – to taste
Parmesan cheese (optional extra) – to taste
Method
Take a large pot on medium heat and add 2 tablespoons of olive oil, the chopped onion and garlic. Cook for 3 minutes.
Add in the vegetables and cook for 5 minutes until they start to brown slightly.
Add the dried Italian herbs and veggie stock and bring to boil.
Once boiled reduce to medium heat and cook vegetables for 10-15 minutes.
Add in the risoni and crushed tomatoes and cook until the liquid is almost absorbed. Top up with water until the risoni is cooked- it should be a stew like consistency.
Add the beans and cook for a further 2 more minutes.
Remove from heat and add in 1 tablespoon of olive oil (and optional extras) and stir through.
