With fresh ingredients and gluten free pasta, this is a hug in a bowl for those chilly winter evenings.
Ingredients:
- 2 TBLSP garlic infused oil
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 1L vegetable stock
- 2 1/2 TBLSP tomato paste
- 400g Roma tomatoes with juice
- 100g gluten free pasta, uncooked
- 1/2 can chickpeas, drained & rinsed
- 1 medium zucchini, diced
- 1/2 cup broccoli florets, stalk removed
- 1/2 bunch basil leaves, fresh
- 4 TBLSP parmesan (or vegan cheese), grated
Method:
- Heat garlic olive oil in a large saucepan over high heat. Add celery and carrot. Cook, stirring, for a couple of minutes until vegetables are soft
- Add the stock, tomato paste, tomatoes and 1 cup of cold water. Bring to the boil and reduce heat to low. Simmer for 30 minutes with a lid on
- Add the pasta, chickpeas and zucchini and broccoli, simmering for a further 15 minutes or until pasta is cooked. Stir in the basil and top with parmesan (or vegan) cheese.