Wonderful recipe that has never failed. Ive made it tonnes of times and have never been disappointed.
I got this recipe from the “Living the g.i. diet” by Rick Gallop. 2 tsp Canola oil
3 slices bacon (I’ve never included this ingredient)
1 chopped onion
4 minced cloves of garlic
2 chopped carrots
1 chopped celery stalk
1 Tbsp dried oregano
1/2 tsp red pepper flakes
1/4 tsp each salt and pepper
3 cups tomato sauce (click for recipe)
6 cups veggie or chicken stock
1 bunch fresh spinach
540 ml red kidney beans and chick peas (if canned, drained and rinsed)
3/4 cup whole wheat ditali or tubetti pasta (or your fav kind)
1/3 cup shopped fresh Italian parsley
2 Tbsp chopped fresh basil
In a soup pot, heat oil over med-high heat and cook back for 2 min. Reduce heat to med and add onion, garlic, carrots, celery, oregano, red pepper flakes, S&P. Cook for about 10 min or until softened and golden brown.
Add tomato sauce, stock and bring to a boil. Reduce heat and simmer adding spinach, beans, chick peas, and pasta. Simmer for about 20 min or until pasta is tender. Stir in parsley and basil .
Makes 6 servings