| |
 |
 |
INGREDIENTS:
2 teaspoons olive oil
1 clove garlic, crushed
1 onion, chopped
1 teaspoon finely chopped red chilli
1 grilled red capsicum, chopped
400g can diced tomatoes
3 cups reduced salt chicken stock
1 cup broccoli florets
400g can Edgell Borlotti Beans, drained
2 tablespoons finely shredded fresh basil
METHOD:
1. Heat oil in a large saucepan, add garlic, onion and chilli and
cook for 2-3 minutes.
2. Add capsicum, tomatoes, vegetable stock and broccoli. Bring to
the boil, reduce heat, cover and simmer for 10 minutes.
3. Stir in drained Edgell Borlotti Beans and simmer for a further
5 minutes.
Serve soup sprinkled with basil.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
TIP: To grill capsicum, cut in half and place under a hot grill until
skin blackens. Cool and remove skin and seeds.
| Energy |
697kJ |
|
| Protein |
10.5g |
|
| Fat - total |
3.3g |
|
| - saturated |
0.5g |
|
| Carbohydrate - total |
20.0g |
|
| - sugars |
9.0g |
|
| Fibre |
7.0g |
|
| Sodium |
730mg |
|
|
|
|
|
|
