Tuscan Bean & Vegetable Soup

Let’s Cook Low Fat, p. 6

1 medium onion, chopped

1 garlic clove, finely chopped

2 celery sticks, sliced

1 large carrot, diced

14 oz can chopped tomatoes

2/3 cup Italian dry red wine

5 cups fresh vegetable stock

1 tsp dried oregano

15 oz can mixed beans and pulses

2 medium zucchini, diced

1 tbsp tomato paste

Salt and pepper

To Serve:
low-fat pesto sauce

Crusty bread

Happy spring ingredients.

Once I bought a zucchini and the cash register readout called it a "green squash." How un-romantic!

Place the prepared onion, garlic, celery and carrot in a large saucepan. 

Bunneh food.

Stir in the tomatoes, red wine, vegetable stock and oregano.

Not bunneh food!

Bring the vegetable mixture to the boil, cover and leave to simmer for 15 minutes. 

It's a beautiful smell. 

Stir the beans and zucchini into the mixture, and continue to cook, uncovered, for a further 5 minutes.

The nice meaty vegetables round out the broth. 

Add the tomato paste to the mixture and season with salt and pepper to taste. 

Schlop it around a little. 

Then heat through, stirring occasionally, for a further 2-3 minutes, but do not allow the mixture to boil again.

Ladle the soup into warm bowls and serve with a spoonful of low-fat pesto on each portion and accompanied with crusty bread. 

Or, perhaps, with a Ham & Egg Wrap.

My Rating: 5/5 "Such a unique broth - the wine and tomato are a great compliment to one another, and there's enough substance that it's much more than just broth with stuff in it. Keeps so well that it actually seems better the next day!"