1 litre Australia’s Own Organic Vegetable Style Stock
1 x tbsp olive oil
1 x small onion, finely diced
½ cup tomato passata
2 x carrots, finely diced
1 x small sweet potato, finely diced
2 x small zucchini, finely diced
¼ sm cauliflower cut into small florets
8 x cherry tomatoes, quartered
1 x 440gm can three bean mix, drained and rinsed
1 x 200gm can chickpeas drained and rinsed
4 x Brussels sprouts, leaves separated
½ cup baby spinach leaves
Parsley to garnish
- Heat the oil in a deep saucepan, gently sauté the onion to soften. Add the tomato passata and stock.
- Bring to the boil, reduce heat and add the prepared diced vegetables, cauliflower, tomatoes, beans and chickpeas.
- Simmer for 10 minutes, just prior to serving add the Brussels sprouts and spinach to the hot soup, serve garnished with parsley.