Tomato and Vegetable Soup
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- Ingredients
- 2 cups canned Tomatoes (chopped)
- 2 carrots (finely chopped)
- 1 stalk Celery (sliced)
- 2 small Zucchini (finely chopped)
- ½ cup chickpeas (garbanzo beans)
- 4 scallions (finely chopped)
- 1 cup String bean (topped and tailed and chopped)
- 2 cloves garlic cloves (finely chopped)
- 4 Tbsps olive oil
- 3 ½ cups Vegetable broth
- 1 bay leaf
- 1 sprig thyme
- 1 Tbsp Tomato paste
Preparation steps
1.
Fry the carrots and celery in hot olive oil for around 3 minutes, add the garlic, scallions, string beans, zucchini and tomatoes and continue frying for a further 1-2 minutes.
2.
Add the broth, bay leaf and thyme, season with salt and pepper and stir in the tomato paste. Simmer gently for a further 10-15 minutes.
3.
Add the garbanzo beans and simmer for 5 minutes until cooked through.
4.
To serve, ladle into bowls, scatter with parmesan and garnish with basil leaves.
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