It didn’t take long for the whole house to fill up with these amazing aromas, and I could barely wait to have a taste of this lovely soup! My husband, who is a meat-loving, big man, was walking in and out of the kitchen and asking me if the soup was done already. He didn’t know it was veggie soup until he had had his first spoonful, and he almost didn’t believe me when I told him. So it was a big thumbs up from him!
Did you give this recipe a try already? We would love to hear how it turned out for you, in the comments below!
Ingredients
1 red onion, diced
2 tbsp Bertolli olive oil
1 can (14oz) mixed cannellini, flageolet and adzuki beans (or choose your favorite)
2 carrots, peeled and diced
2 sweet potatoes, peeled and diced
3 leeks, finely sliced
5 tomatoes, diced
3 garlic cloves, finely diced
1 tbsp dried basil
1 litre vegetable stock
1.76 oz orzo pasta
freshly ground black pepper, to taste
sea salt, to taste
Instructions:
Heat oil in a large saucepan and saute the onion for five minute, until translucent.
Add the vegetables, beans (rinsed and drained), garlic, basil and salt and pepper to taste. Cook for a further five minutes.
Add the vegetable stock, cover and simmer for 20-30 minutes.
Add the orzo and cook for a further 10 minutes.
Serve in warmed bowls with plenty of fresh bread.
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Quick tip: Serve with homemade bread.