Ingredients
- 1 teaspoon olive oil (extra virgin)
- 1 garlic clove, finely chopped
- 1 carrot, diced (medium carrot)
- 20 grams celery (1/2 celery stalk, diced)
- 85 grams potato, diced (1/2 medium potato)
- 1 can (200 grams) diced tomatoes
- 1 cup low-sodium vegetable stock (plus extra if needed)
- Wholemeal pasta (any shape, 2 tablespoons)
- 2 tablespoon lentils (tinned lentils, rinsed and drained)
- 1/2 teaspoon rosemary, chopped (fresh, plus extra to garnish)
- 2 slices (3 ounces) wholegrain bread (or gluten-free bread)
- 1 tablespoon grated parmesan cheese
How to Make
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Step 1: Heat oil in a saucepan over medium heat and add the garlic and saute for 30 to 60 seconds or until fragrant and then add the carrot, celery and potato and toss to fully coat them in the oil and garlic, then cook for a further 1 to 2 minutes.
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Step 2: Add the tomatoes, stock, pasta, lentils and rosemary and bring the soup to the boil, then reduce the heat and simmer for 15 to 20 minutes or until the pasta is cooked through.
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Step 3: If the soup starts to look a big thick, add a little more stock.
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Step 4: Just before you're ready to serve, toast the bread.
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Step 5: Ladle the soup into two bowls, sprinkle with the parmesan and extra rosemary, and serve with the hot toast.
We hope you enjoy this recipe!
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