RECIPE: Veggie soup

WE’RE learning the fine art of sharing in our house. So when the dreaded lurgy made its way into our home, we all went down like dominoes.

After filling ourselves to the brim with smoothies (complete with bug-fighting foods yoghurt, cinnamon, honey and berries), hubby Julian tempted us further with one more food boost courtesy of this yummy veggie soup. I’m happy to report the lurgy has now left the building.

Veggie Soup

Ingredients (serves lots)

• 1 tablespoon olive oil
• 1 large brown onion, chopped
• 3 garlic cloves, crushed or chopped finely
• 6 shortcut rindless bacon rashers or shaved/sliced leg ham, chopped
• 1 medium zucchini, chopped
• 1 medium carrot, peeled, chopped
• 12 button mushrooms, sliced finely
• I head of broccoli, cut into small florets
• 1 can of Cannelloni beans, rinsed well
• 800g can diced tomatoes
• 1 litre vegie stock + extra water (2-3 cups)
• 2 cups of small spiral pasta
• Mixed herbs or Italian herb to taste.
• Salt and pepper to taste

Method

1. Heat oil in a saucepan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 5 minutes until is softened and bacon is browned.
2. Add zucchini, carrot, celery and broccoli. Cook, stirring occasionally, for 5 minutes.
3. Add tomato, stock and 2-3 cups cold water. Cover. Bring to the boil. Reduce heat to low.
4. Add sliced mushies and beans. Simmer for 20 to 25 minutes or until vegetables are just tender.
5. Add pasta. Season with herbs,. salt and pepper. Simmer, uncovered, for 10 minutes or until pasta is tender.
6. Serve with a sprinkling of parmesan cheese and some hot garlic bread.

How do you beat a cold? Any tips as winter approaches?