Serves 4-6
1 tablespoon garlic
2 cloves garlic, crushed
1 medium onion, finely chopped
4 rashers middle bacon, rind removed, chopped (optional)
2 celery stalks, trimmed, finely chopped
2 large carrot, peeled, chopped
4 cups vegetable or chicken stock
2 tablespoons tomato paste
3 large ripe tomatoes, chopped
¾ cup small dried pasta e.g. mini shells / macaroni / risoni
400g can of cannellini beans
2 small zucchini, chopped
½ cup frozen peas
fresh basil leaves
finely grated parmesan cheese (optional), to serve
1. Heat oil in a large saucepan over high heat.
2. Add bacon, onion, celery, carrot, garlic and cook, stirring, for 3 to 4 minutes or until vegetables have softened and bacon is golden.
3. Add stock, tomato paste, tomato and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender.
4. Add pasta, beans, zucchini, and peas. Simmer for 15minutes or until pasta is tender.
5. Stir in basil. Top with cheese to serve.
Leave out bacon, use a vegan cheese or simply leave off the parmesan.
You will get a hit of prebiotics from the onion, garlic, cannellini beans and peas – plus a good dose of protein and grains.
Adapted from www.taste.com
