super veg minestrone
serves 4 | prep 5 mins | cooking 20 mins
500g tray roast mixed vegetables with garlic and rosemary
2 tbs olive oil, plus extra, to drizzle
1 leek, halved, thinly sliced
1 tbs tomato paste
1L (4 cups) vegetable stock
400g can diced tomatoes
400g can borlotti beans, rinsed, drained
80g dried thin spaghetti pasta, broken
60g baby kale
4 sourdough bread slices
1 garlic clove, halved
1 Remove the garlic from the vegie tray arid-crush. Heat the oil in a Large saucepan over medium heat. Add the Leek, and the crushed garlic and rosemary from the vegie tray. Cook, storing, for 3 minutes or until aromatc. Add remaining veg from tray. Cook, stirring, tor 3 minutes or until slightly softened. Add the tomato paste. Cook, stirring, for 1 minute.
2 Add the stock, tomatoes and beans. Cover and bring to the boil. Simmer for 5 minutes or until the vegies begin to soften.
3 Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is at dente. Add the kale and cook, stirring, until wilted.
4 Toast the bread. Ruo with the halved garlic clove. Drizzle over extra oil and season. Season and serve the soup with the garlic toast.
“Was a hit with the fam - they usually don’t like vegetarian meals! Will definitely make again now that it’s getting colder out. ”
Draganrider
NOTE
Freeze this soup for up to 3 months. Follow the recipe to the end of step 2. Spoon the soup into airtight containers and cool completely. Cover and freeze. To serve, thaw then continue with step 3.
sri lankan beef kottu roti
serves 4 | prep 5 mins | cooking 20 mins
2 tbs
