Minestrone Soup

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:

1. 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
2. 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
3. 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.