In the heart of winter there is nothing I love more than this herby, hearty soup.
The beans give it plenty of protein too, and the rice noodles make it gluten free.
I use vermicelli, so it only needs to be in the soup at the last moment for 3-5ish mins. However, you can use gluten free pasta instead, but do cook this beforehand as can take a while to soften and often needs plenty of water to cook.
I also add a teaspoon of vegemite (or marmite) to it at the end which gives it a good deep flavour. Plus adds B12 which is important especially for those following a plant-based diet
(My measurements are always rough and done mostly by eye, so use your instinct abit here)
- Glug of olive oil
- Onion finely chopped
- 2 cloves garlic
- 1 (or 2) carrot finely chopped
- 1 celery stalk finely sliced (and de-threaded)
- Half courgette chopped I to quarter moons
- Carton of chopped tomatoes (I try to use cartons instead of tins for my tomatoes and beans where I can)
- Carton of beans: cannellini, kidney, black eyed- any are fine really.
- Large handful of baby leaf spinach (if using mature spinach add with the vermicelli)
- Good spoon of dried mixed herbs
- Tomato puree
- Half cup veg stock to cove (I use low-salt Bouillion)
- Handful of vermicelli rice noodles broken up (or cooked gluten free pasta)
- Teaspoon of marmite or vegemite
- In olive oil fry up the onion and garlic for a few minutes till translucent. Add carrot and celery till softens.
- Add courgette, tomatoes, beans, plus veg stock
- After 5 mins add tomato puree and dried herbs, simmer for another 5 mins.
- Add vegemite and vermicelli for final 5 mins (or cooked gluten free pasta instead)
- Turn heat off and stir in babyleaf spinach till slightly wilts then your soup is ready!!!