Vegie pasta soup
1 tbsp olive oil
1 large brown onion, diced
1 tsp dried Italian herbs
2 garlic cloves, crushed
3 medium potatoes, peeled & diced
2 carrots, diced
2 celery sticks, diced
1 large zucchini, halved, cut diagonally 1cm thick
1.5L reduced-salt vegetable stock
1 cup pasta, preferably wholemeal
Heat oil in a large saucepan over medium heat. Add the onion and herbs and cook for 3 minutes until it starts to soften. Add the garlic and cook for 1 minute.
Add the vegetables and stir through. Stir in the stock, bring to the boil and reduce heat to low. Simmer uncovered for 10 minutes. Add pasta and cook for approximately 10 minutes or until the vegetables are soft and the pasta is cooked through. Add more water if required.
- Send leftovers to school in a thermos.
- If you have difficulty in finding pasta, try making the recipe with pearl barley, pearl couscous, rice noddles or buckwheat noodles.