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Minestrone Soup with Pepper Poodles

Minestrone Soup with Pepper Poodles Recipe: Veggie Magazine

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

method:

  • 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.
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