Fagioli and Veges with Mountain Pepper Leaf and SMART Fibre Pasta
Product not available.
Please try the recipe with our SMART Fibre Veg Twists
Cooking time: 35 minutes, serves 5
- 320g Vetta High Fibre Corkscrews
- Olive oil
- 1 brown onion, diced
- 2 medium carrots, diced
- 1 cup celery, diced (about 3 stalks)
- 3 cloves garlic, minced
- 690g passata
- 200ml chicken, beef or vegetable stock
- 1/2 cup water, add more if needed
- 1 can diced tomatoes
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons dried basil
- 1 teaspoons dried oregano
- 3/4 teaspoons dried thyme
- 1 1/2 teaspoons Mountain Pepper Leaf* spice
- Salt and cracked pepper to taste
- 1 can red kidney beans, drained and rinsed
- Parmesan cheese, to serve
*Australian Native Herb & Spice from Australia Super Food Co.
- Cook pasta for slightly less time. Drain, and put aside.
- Heat olive oil in a large saucepan over medium high heat, add in onion, carrots and celery until tender, about 6 minutes. Add garlic and saute 1 minute longer.
- Reduce heat to a low, add passata, stock, water, canned tomatoes, sugar, basil, oregano, thyme and Mountain Pepper Leaf* spice and season with salt.
- Cover with lid and allow to simmer, stirring occasionally, until veggies are soft, about 20 minutes.
- Add cooked pasta to soup along with the kidney beans. Thin with a little more water if desired. Allow to cook 2 minutes longer.
- Serve warm with grated Parmesan cheese and cracked pepper to taste.
*Australian Native Herb & Spice from Australia Super Food Co.