Minestrone Soup with Pepper Poodles
Ingredients:1 stick celery, finely diced ½ a leek, finely chopped 1 orange pepper 1 courgette, diced 1 red onion, finely chopped 1 garlic clove, minced 1 tbsp oregano Olive oil 2 carrots, diced 2 tins of chopped tomatoes 800ml vegetable stock 1 tin cannellini beans, drained 35g shredded kale leaves Sprig of rosemary
- Fit your spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
- Add a tbsp of olive oil to a large saucepan over a low heat and add in the celery, onion, garlic, oregano, rosemary and carrot. Continue cooking over a low heat for around 10 minutes, or until the vegetables are beginning to soften.
- Add the tomatoes and cannellini beans, pour over the vegetable stock and simmer gently for 20 minutes. Throw in the leeks, courgette and pepper poodles, continue cooking for a further 10 minutes.
- Stir in the shredded kale and remove from the heat, letting the residual heat wilt it down. Ladle into bowls to serve.