CHUNKY VEGETABLE SOUP
A quick and easy soup that is packed full of fibre and antioxidants. The viscous fibre found in this recipe can help lower cholesterol, making this a great heart-healthy choice. If you're looking for a no-fuss meal that's good for your health and your tastebuds, this is it!
WHAT YOU'LL NEED
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1 red onion, diced
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2 tsp dried rosemary
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3 cloves garlic, diced
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2 tsp dried thyme
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4 tomatoes, chopped
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1 large zucchini, cubed
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2 celery stalks, chopped
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1 ½ cups reduced-salt vegetable stock (be sure to double-check ingredients if avoiding gluten)
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1 can salt-reduced cannellini beans, drained and rinsed
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1 ¼ cup eggplant, cubed
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2 cups baby spinach
LET'S GET COOKING
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In a hot soup pot add onion, garlic and celery and begin to brown off, stirring frequently. Add a splash of stock if necessary to prevent sticking
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Add tomatoes and dried herbs and simmer for 2-3 minutes
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Add zucchini, eggplant, cannellini beans and remaining stock to the pot. Cover and simmer until vegetables are tender - this should take 10-15 minutes
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Add the baby spinach just before removing soup from heat - stir through well
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Salt and pepper to taste (also nice with a dash of your favourite chilli sauce for a spicey kick!)
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