Ingredients:
One chopped onion
Two chopped garlic cloves
One chopped celery stick
One small carrot peeled and chopped
One cup of peas
One cup of green beans
One cup of peeled and chopped sweet potatoes
One cup of cauliflower
Two tablespoons of chopped fennel
Two tablespoons of chopped leek
Two tablespoons of chia seeds
One tablespoon of mixed dried herbs
One tablespoon of turmeric
One teaspoon of black pepper
One tablespoon of cinnamon
One teaspoon of mixed spices
Two cups of tomato purée (passata)
Two cups of organic home made chicken broth (search for the recipe in my pages)
Boiled water (around 2 L)
2 cups of gluten free pasta of your choice
Organic olive oil
Chopped parsley and roasted pumpkin seeds for garnish
Method:
Wash, peel when necessary and chop small all the vegetables.
Bring the water and the stock to boil, add the spices, the herbs, then the vegetables. Let them boil for 15 min. Add the pasta, and let them boil again on medium heat for a maximum of 10 min, stirring occasionally. Turn off the heat, drizzle with olive oil, season with salt and pepper, serve with chopped parsley and roasted pumpkin seeds.
Enjoy!