Mediterranean Vegetable Soup

Submitted by Wendy's Kitchen

"A great way to catch up on your vegetable intake. Use whatever vegetables are in season."

 

• Ready In: 35mins
• Ingredients: 15
• Serves: 4-6

ingredients

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, finely chopped
• 2 sprigs fresh thyme
• 1 onion, finely chopped
• 1 stalk celery, thinly sliced
• 1 leek, thinly sliced
• 1 courgette, sliced
• 1 carrot, diced
• 2 potatoes, peeled and cubed
• 1 cup water
• 800 g italian tomatoes with juice
• 1 cup canned red kidney beans, rinsed and drained
• 1 tablespoon sugar
• 1⁄2 cup Italian parsley, chopped
• salt and pepper

directions

1. Heat oil in saucepan.
2. Add garlic, thyme, and all the veges. Saute until onion is soft.
3. Add water and tomatoes (crushed) and bring to boil.
4. Simmer until veges are tender.
5. Add beans, sugar, parsley. Bring back to boil.
6. Taste and season.

Reviews

[misty6786]

Any recipe using a cuisine from the Mediterranean region is likely to be a winner with me, this is no different. I had no celery, but plenty of rainbow peppers; and used a jar of spaghetti sauce with meat and no salt added pinto beans, so no draining needed. I used the liquid from the beans as some of the water called for. People would eat more vegetables if they tasted as good as this recipe.