Serves

4

Ingredients

• 500g whole grain small pasta
• 1 tbsp olive oil
• 2 garlic cloves
• 1/2 small onion
• 3 carrots
• 1 stick celery
• 1 potato
• 1 sweet potato
• 2 tomatoes
• 1 can chickpeas (drained and rinsed)
• 1 tbsp Italian seasoning
• Salt and pepper
• 4 cups water
• 1 tbsp red miso paste

Method

Bring water to boil and cook pasta according to directions. Set aside.

Heat olive oil and cook garlic and onions for 5 minutes. Add thinly sliced celery and carrot and cook for 5 minutes. Next add potato, sweet potato and tomatoes – cook for 5 minutes.

Add chickpeas and Italian seasoning and cook for an additional 10 minutes. Remove from head, add miso, salt and pepper.

Pour into bowls and add some cooked pasta.

Note

Store pasta separately and add just before serving. The soup will store for 4 days in the fridge.

1. 

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2. 

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3. 

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