Full of flavour and different to your run of the mill vegetable soups. Swap different ingredients in if you are needing to empty the fridge of remaining vegetables at the end of the week.
Serves 4-6
Ingredients
- 1 brown onion, diced
- 1 small red chilli, diced. Seeds in or out depending on spice tolerance
- 1 clove garlic, crushed
- 1 carrot, diced
- 1 zucchini, diced
- 1 red capsicum, diced
- 400g canned chopped tomatoes
- 400g canned cannellini beans
- 400g canned red kidney beans
- 400g canned corn
- 3 cups fresh spinach
- 1L chicken stock
- 1 heaped tbsp Best of the Bone, Bone broth concentrate, Italian Herb and Garlic
- Salt and pepper to taste
- 2 tbsp Extra virgin olive oil
Method
- 1 Place extra virgin olive oil, chilli and garlic into a pot on a medium heat for 2 minutes until aromatic.
- 2 Add the onion and carrot and stir for 2 minutes.
- 3 Place capsicum, zucchini, tomatoes, beans and corn into the pot and stir until combined.
- 4 Add chicken stock and bone broth and stir. Simmer on a low heat for 15-20 minutes, stiring occasionally. Add salt and pepper to taste.
- 5 Turn off the heat and add spinach to the pot, stirring until wilted and mixed through. Served with crusty multigrain sourdough bread.
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