Vicki Wilson, Australian Netball Champion
with Liz Cantor

Ingredients

• 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

Method

1. Melt the margarine in a large saucepan over medium heat. Add the leek, celery, potato, turnip and cook, stirring frequently, for 5 minutes.

2. Add the vegetable stock, season as desired and bring to the boil.

3. Lower the heat and add the remaining ingredients. Simmer gently for 8 minutes until the pasta is cooked and the vegetables are just tender.

4. Ladle into bowls and top with lots of freshly ground black pepper.

Vicki Wilson, Australian Netball Champion
with Liz Cantor

Ingredients

• 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

Method

1. Melt the margarine in a large saucepan over medium heat. Add the leek, celery, potato, turnip and cook, stirring frequently, for 5 minutes.

2. Add the vegetable stock, season as desired and bring to the boil.

3. Lower the heat and add the remaining ingredients. Simmer gently for 8 minutes until the pasta is cooked and the vegetables are just tender.

4. Ladle into bowls and top with lots of freshly ground black pepper.