1 tbsp. rice bran oil/olive oil
1 garlic clove (crushed)
2 sticks of celery (chopped)
2 carrots (diced)
1 litre vegetable stock (salt reduced)
400g tinned tomatoes
¾ cup gluten-free pasta
400g tinned cannellini beans (rinsed and drained)
Handful of green beans (chopped)
2 small or 1 large zucchini (diced)
Fresh basil or flat leafed/Italian parsley shredded and sprinkled on top for garnish
Heat the oil in a large pot over a medium heat and sauté the onion and garlic until golden.
Add the celery, carrots, stock and tomatoes, and bring to the boil. Reduce heat, cover and simmer for about 15 minutes.
Next add the green beans, zucchini, pasta and cannellini beans. Bring to the boil and simmer un-covered for an extra 10 minutes or until the pasta is tender.
Taste and sprinkle with a little Himalayan salt if needed, and either shredded basil or flat-leafed parsley.
Enjoy ☺ Shaz