Quick and easy minestrone soup

As soon as there is a nip in the air, I start making soups for our evening meal at least 1-2 times per week. This version of the minestrone soup is one of my favourites as it is really quick and simple to prepare and is also healthy and delicious.

To serve 4, you will need the following:

1 litre of stock (I have used a good quality shop bought vegetable stock with no preservatives or additives, but you can make your own or use chicken stock if you prefer)
1 bottle (720 ml) of passata (Italian tomato puree, which is a bit runny, you can choose to use can tomatoes, or fresh, but will need to increase the cooking time)
1 cup of rice pasta
1 can of beans/ chick peas
assortment of vegetable ( about 2 cups)
3 cloves of garlic
Small bunch of basil and chives
Salt and pepper to taste
1 tablespoon of olive oil

Method

This is more of an assembly job than cooking, and that is why it is so quick to make. I start with 1 tablespoon of oilve oil in a large saucepan, to which I add the finely chopped or minced garlic cloves. Fry for 30 seconds and add the vegetables (I used 2 carrots, 1 green and 1 yellow capsicum). Fry the vegetables in the oil for 2 minutes and then add the stock and passata. Bring the mixture to the boil and add the pasta. Once the pasta is nearly done, add the can of drained and rinsed beans of your choice. I used chick peas. Simmer, until the pasta is cooked. Season with salt and pepper and add the fresh herbs.

Ladle into large bowls, sprinkle over some more herbs and drizzle with olive oil and enjoy a hearty meal.

Gluten free, vegan pasta in tomato and eggplant sauce

Ingredients

1 packet of rice pasta (375 gms)
1 large egg plant
2 onions
4-5 cloves of garlic
2 tomatoes
1 bottle of passata (thin tomato purée)
Handful of basil
2 tablespoons of olive oil
Salt and pepper to taste
1 bay leaf
1/2 teaspoon of chilli flakes (optional)

Before I commenced my elimination diet, I cooked pasta at least once a week, so was really excited to find rice pasta as well as pasta made with a combination of rice and maize flour minus the other allergens like soy or egg. I am really happy to say that it is back on the menu as a once a week staple. In fact, I cooked it last night for dinner, opting for a vegetarian option. The quantities mentioned above will easily serve four- I always make extra so that we can have the leftovers for lunch the following day.

In a large skillet, add the olive oil and bay leaf, cook for about 30 seconds and add the minced or finely chopped garlic, followed by the onions, which have been roughly chopped - I cut the onions in half and then half again and then roughly slice them. Cook the onions for two minutes and then add the chopped eggplant (cut to roughly the same size as the onions), cook on a medium heat stirring often. The egg plant, will absorb all the oil and will appear pretty dry, but that is fine. Once it is semi cooked, it will release the oil, you will see it glisten, when this happens add the two tomatoes which have also been chopped roughly. Stir and add the full bottle of passata, which is an Italian tomato purée. If unavailable you can use a can of diced tomato or normal tomato puree or paste, diluted with some water. Add the spices to your taste and some water (you can also choose to add wine) and continue to simmer the sauce for 15-20 minutes.

In a large saucepan bring about 3 litres of water to the boil, add 2 teaspoons of salt and the packet of pasta. Cook as per the packet instruction or until al dente. Drain the pasta and add to the simmering sauce, along with a good handful or roughly chopped basil. Mix well. Serve hot, garnished with fresh
basil and a drizzle of olive oil. If dairy is not an issue you can also grate some Pecorino or Parmesan cheese.