Hearty Vegetable Noodle Soup

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Hearty Vegetable Noodle Soup

 

 

3 tsp olive oil

1 onion, chopped

3 cloves garlic, crushed

650 g (1 1/2 lb) butternut pumpkin (squash), peeled and diced

1 red capsicum (bell pepper), diced

3 cups salt-reduced vegetable stcok

3 cups water

1 cup brown lentils, rinsed

420 g (15 oz) can four bean mix, drained & rinsed

270 g (10 oz) can corn kernals (rinsed)

60 g (2 oz) thin spaghetti, broken into pieces

1 cup baby spinach

 

 

Heat oil in a large saucepan. Add onion, garlic and capsicum (bell

pepper) and cook for 1 - 2 minutes. Pour in stock and water and add

remaining ingredients (except spinach). Bring to the boil, then reduce

heat and simmer covered for 20 minutes. Stir through baby spinach and

serve with a slice of crusty GF bread.

 

 

Serves 6 - 8.