Ingredients
- 2 teaspoons of olive oil
- 1 chopped onion
- 3 cups of water
- 2 cups of diced zucchini
- 1 cup of diced carrot
- 1 cup of drained cooked cannellini beans or other white beans
- 3/4 cup diced celery
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground pepper
- 1 x 400g can diced low-sodium tomatoes, undrained
- 2 garlic cloves, minced
- 1/4 cup uncooked pasta
- horseradish
- red cayenne pepper
- fresh grated ginger
Method
- Heat oil in a large saucepan over medium-high heat.
- Sauté onion for 4 minutes or until lightly browned.
- Add remaining ingredients (except pasta, horseradish, cayenne and ginger); bring to a boil.
- Cover, reduce heat and simmer for 25 minutes.
- Add pasta; cover and cook for an additional 8-10 minutes or until pasta is tender.
- Just before serving, add as much horseradish, cayenne and ginger as you like.
Serves 4.
