This is perfect when you have a few leftover vegetables you’re not quite sure what to do with. A great recipe for the day before shopping day. Add beans to beef it up a bit. Very versatile, this recipe.
2 tablespoons olive oil
2 big onions, chopped
3 sticks celery, chopped
4 carrots, sliced
6 cups of vegetable or chicken stock
1 400g tin of diced tomatoes
1 tablespoon tomato paste
8 cups of whatever vegetables you have to hand, chopped
Add 3 cups of whatever beans you have (if tinned, add at the end of cooking until heated through)
A fistful of fresh herbs, chopped Seasoning.
1. Heat oil in a large stockpot over a medium heat. Add onions or leeks, celery; season with salt and pepper. Cook, stirring frequently, until onions are translucent, approximately 5 to 8 minutes.
2. Add stock, tinned tomatoes, tomato paste, vegetables and any remaining ingredients. Bring to boil then reduce heat to a simmer, and cook, uncovered, for about 20 minutes.
3. Season, and add fresh herbs to serve.
Serve with bread rolls or over rice.
Great to freeze.