(Serves 4 )
- 1 Tbspn olive oil
- 1 onion, diced
- 2 celery stalks, chopped
- 1 carrot, diced
- 1 garlic clove, crushed
- 1 can chopped tomatoes
- 4 cups chicken stock (low salt)
- 1 cup chopped spinach
- 1 can chick peas or red kidney beans, drained and rinsed
- 1/2 cup uncooked shell pasta (or penne or spirals)
- 1 zucchini, diced
- 2 Tbspn fresh basil leaves, chopped
Step 1. In a large saucepan, heat olive oil. Add onion, celery and carrots and fry gently until softened, about 5 minutes.
Step 2. Add garlic and cook for another minute. Stir in tomatoes, stock, spinach, beans and pasta. Bring to a boil over high heat. Reduce heat and simmer for 10 minutes.
Step 3. Add zucchini. Cover and cook for 5 minutes more.
Step 4. Remove from heat and stir in the basil and serve.