Serves 4-6
A perfect lunch/dinner as the days get colder!
Ingredients
- 1 onion, diced
- 3 garlic cloves, diced
- 3 tbs olive oil
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 medium zucchini, diced
- 1 litre salt reduced vegetable stock
- 1 can diced tomatoes
- 2 tsp Italian herbs
- 1 can chickpeas, rinsed
- 1 can kidney beans, rinsed
- 1 cup dried pasta curls
Method
- 1 Heat oil in a large saucepan. Add onion and garlic. Cook until soft.
- 2 Add carrot, celery, zucchini and herbs, Cook for 3-4 minutes.
- 3 Add stock and diced tomatoes, cook for around 10 minutes on a medium heat.
- 4 Increase heat and add pasta, beans and chickpeas and cook until pasta is al dente.
- 5 Serve with a slice of wholegrain sourdough.
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