Prep Time: 10 mins
Cook Time: 20 mins
Serves: 4
- 30g margarine
- 1 large leek, white part only, thinly sliced
- 2 celery stalks, diced
- 2 large red potatoes, diced
- 1.5 litres vegetable stock
- 90g small pasta (such as macaroni)
- 1 large zucchini, diced
- 150g green beans, topped & cut into short lengths
- 150g fresh (or frozen) peas
|
|
-
Melt the margarine in a large saucepan over medium heat. Add the leek, celery, potato, turnip and cook, stirring frequently, for 5 minutes.
-
Add the vegetable stock, season as desired and bring to the boil.
-
Lower the heat and add the remaining ingredients. Simmer gently for 8 minutes until the pasta is cooked and the vegetables are just tender.
-
Ladle into bowls and top with lots of freshly ground black pepper.
Check out the video of Vicki Wilson, celebrity chef cooking this recipe in our Eat Well Kitchen.
|