Tuscany Soup

Winning takes talent. To repeat it takes Character

2 shallots, finely diced

1 clove garlic, diced

1 tbsp olive oil

2 sweet potatoes, peeled and finely chopped

400g tin chopped tomatoes

100ml vegetable stock with water

2 celery sticks, finely chopped

50g Spinach

3 carrots, finely diced

400g tinned mixed beans

1 cup Penne

2 Ciabatta Rolls

SERVES 2

( 1161 Calories, 23.5g Fat, 133.5g Carbs, 49g Protein)

Nutrition in 1 serving

( 580.5 Calories, 11.75g Fat, 66.75g Carbs, 24.5g Protein)

  1. Fry the shallots and garlic in a large saucepan in the oil for a few minutes.

2. Add the sweet potato, tinned tomatoes and vegetable stock with water. Bring to the boil and then simmer for 15-20 minutes.

3. With about 10 minutes of cooking left, add the Penne and carrot.

4. With about 6 minutes of cooking left, add your celery, spinach and mixed beans.

5. Ladle in to bowls and serve with the crusty Ciabatta bread.

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