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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! 

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  • 1 red onion, diced

  • 2 tsp dried rosemary

  • 3 cloves garlic, diced

  • 2 tsp dried thyme

  • 4 tomatoes, chopped

  • 1 large zucchini, cubed

  • 2 celery stalks, chopped

  • 1 ½ cups reduced-salt vegetable stock (be sure to double-check ingredients if avoiding gluten)

  • 1 can salt-reduced cannellini beans, drained and rinsed

  • 1 ¼ cup eggplant, cubed

  • 2 cups baby spinach

Chili Bowl


  1. 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

  2. Add tomatoes and dried herbs and simmer for 2-3 minutes

  3. Add zucchini, eggplant, cannellini beans and remaining stock to the pot. Cover and simmer until vegetables are tender - this should take 10-15 minutes

  4. Add the baby spinach just before removing soup from heat - stir through well

  5. Salt and pepper to taste (also nice with a dash of your favourite chilli sauce for a spicey kick!) 

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