A delicious recipe by Vicky Foord. 

serves 8 | prep time 10 min I cooking time 30 min  

Ingredients:  

  • 1 tablespoon Extra Virgin Olive Oil  
  • 2 cloves garlic, crushed (anti-inflammatory ingredient) 
  • 1 onion, finely chopped  
  • 2 teaspoons dried oregano (anti-inflammatory ingredient) 
  • 3 celery stalks, finely chopped  
  • 2 carrots, finely diced 
  • 2 cups butternut pumpkin, deseeded, chopped into 2cm cubes 
  • 1 large zucchini, roughly diced  
  • 2 cups green beans, trimmed, cut into 3cm pieces 
  • 8 cups salt reduced vegetable or chicken stock  
  • 1 can (400g) crushed tomatoes 
  • 1 can (400g) kidney beans, drained (anti-inflammatory ingredient) 
  • 1 cup wholemeal spiral pasta 
  • salt and cracked pepper 
  • fresh parsley, as garnish (anti-inflammatory ingredient) 
  • ¼ cup grated parmesan cheese, for serving 

Method: 

  1. Heat oil in a large saucepan over medium-high heat. Sauté onion, garlic and celery for 3 minutes or until golden.  
  2. Mix in stock, crushed tomatoes, oregano, carrots and butternut pumpkinBring to a boil, then reduce heat and allow to simmer for 10 – 15 minutes.  
  3. Stir in wholemeal pasta, kidney beans and zucchini, cooked for a further 10 minutes, until pasta is al dente.  
  4. Add green beans and cook for a further 2 – 3 minutes, until beans are warmed through. Season with salt and pepper to taste. Garnish with parsley. Serve with a sprinkle of parmesan and multigrain toast.    

Nutritional Information  

per serve  

Energy  

 1290 kJ 

(307 cal)  

Total Fat  

 7 

Saturated Fat  

 2g 

Carbohydrate  

 48g 

Sugar  

 12g 

Fibre  

 28g 

Sodium  

372mg 

Protein  

 14 

 

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