Minestrone soup

I quite fancied making a minestrone soup for lunch last week, and here it is…

• 2 onions finely chopped
• 1 clove of garlic
• Olive oil

• tin of tomatoes
• tin of kidney beans
• 1/2 tin of chickpeas
• pinch of paprika
• 2 tablespoons of tomato puree
• pinch of ground chilli to taste, it’s just to make it feel warmer not hot hot hot
• 1 red pepper chopped
• 1 litre of organic vegetable stock
• handful of Organic Black Bean Spaghetti
• handful of Organic Edamame Bean Spaghetti
• 2 tablespoons of red lentils
• 1 tablespoon of quinoa

Chop and cook off the onion, and garlic for a couple of minutes, add the chopped pepper and fry for 3-4 minutes. Add the tomatoes, beans, paprika, and chilli with the stock and bring to the boil. Reduce the heat and bring to a low simmer, add in the lentils and break up the spaghetti into small pieces for eating with a spoon, add in the quinoa and allow to slowly cook for 45 minutes.