Name: Chunky Vegetable Soup
Prep time: 7 min
Cook time: 18 min
Total time: 25 min
Ingredients: 1 red onion, diced; 3 cloves garlic, diced; 1 tsp dried rosemary; 1 tsp dried thyme; 4 tomatoes, roughly chopped; 1 can cannellini beans (or legume of choice); 1 large zucchini, cubed; 1 cup eggplant, cubed; 1 celery stalk, diced; 1 cup baby spinach; 1½ cups low sodium vegetable stock; Salt (optional) and pepper to taste

By Emma Strutt

(5)

This soup is quick, easy and packed full of veggies and fiber. Best of all it's delicious!

Prep: 7 mins Cook: 18 mins Total: 25 mins Yield: 2 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 red onion, diced
3 cloves garlic, diced
1 tsp dried rosemary
1 tsp dried thyme
4 tomatoes, roughly chopped
1 can cannellini beans (or legume of choice)
1 large zucchini, cubed
1 cup eggplant, cubed
1 celery stalk, diced
1 cup baby spinach
1½ cups low sodium vegetable stock
Salt (optional) and pepper to taste

Instructions

1. Add onion, garlic and celery to a pan with a splash of stock and sauté until onion is translucent.
2. Add tomatoes and the rest of the stock and simmer over a medium heat for approximately 2 minutes.
3. Add zucchini, eggplant, thyme and rosemary to pot. Cover and simmer until vegetables are tender.
4. Add cannellini beans, cover pot again and simmer for another 5 minutes.
5. Stir in baby spinach just before taking the pot off heat.
6. Salt and pepper to taste