Chickpea & Risoni Soup
This recipe is courtesy of Sanitarium.
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
- Heat oil in a large saucepan. Add vegetables and sauté. Add oregano.
- Add tomatoes and stock. Bring to boil, then reduce heat and simmer for 20 minutes.
- Stir through chickpeas and risoni. Simmer a further 10 minutes.
- To serve season with salt (if desired) and garnish with finely grated parmesan cheese and chopped fresh basil.