Chickpea & Risoni Soup


Serves 8.


  • 1 tablespoon olive oil
  • 1 leek, thinly sliced
  • 1 zucchini, sliced
  • 1 medium potato, sliced
  • 2 medium carrots, sliced
  • 2 sticks celery, sliced
  • 125g green beans, cut into 2cm lengths
  • 1 teaspoon dried oregano
  • 810g can crushed tomatoes
  • 4 cups vegetable stock
  • 425g can chickpeas
  • ½ cup risoni


  1. Heat oil in a large saucepan. Add vegetables and sauté. Add oregano.
  2. Add tomatoes and stock. Bring to boil, then reduce heat and simmer for 20 minutes.
  3. Stir through chickpeas and risoni. Simmer a further 10 minutes.
  4. To serve season with salt (if desired) and garnish with finely grated parmesan cheese and chopped fresh basil.

This recipe is courtesy of Sanitarium.

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