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Bean, Chickpea and Risoni Soup

Bean, Chickpea and Risoni Soup

ingredients

Preparation

minutes

1 tablespoon olive oil
1 leek, thinly sliced
1 courgette, sliced
1 medium potato, sliced
2 medium carrots, sliced
2 sticks celery, sliced
125g green beans, cut into 2cm lengths
1 teaspoon dried oregano
810g can crushed tomatoes
4 cups vegetable stock
425g can chickpeas, drained and rinsed
½ cup risoni

how to

Cooking

minutes

Heat oil in a large saucepan. Add leek, courgette, potato, carrots, celery and beans and sauté. Add oregano. Add tomatoes and stock.
Bring to the boil, then reduce heat and simmer for 20 minutes. Stir through chickpeas and risoni. Simmer a further 10 minutes.
Serve garnished with grated Parmesan cheese and chopped fresh basil.

per serve

Serves

8 minutes

people

600 kilojoules (140 calories), Protein 5g, Total Fat 4g, Saturated Fat 1g, Carbohydrate 19g, Total Sugars 5g, Sodium 530mg, Potassium 500mg, Calcium 60mg, Iron 1.7mg, Fibre 5g.