Bean, Chickpea & Risoni Soup

1 tbls olive oil
1 leek, thinly sliced
1 zucchini, sliced
1 medium potato, sliced
2 medium carrots, sliced
2 sticks clery, sliced
125g green beans, cut into 2cm lengths
1 tsp dried oregano
810g can crushed tomatoes
4 cups vegetable stock
425g can chickpeas, drained & rinsed
1/2 cup risoni pasta

Makes 6-8 servings

1. Heat oil in a large saucepan. Add leek, suchhini, potato, carrots, celry and beans and saute. Add oregano.

2. Add tomatoes and stock. Bring to boil, then reduce heat and simmer for 20 min. Stir through chickpeas and risoni. simmer a further 10 minutes.

3. Serve garnished with grated parmesan cheese and chopped fresh basil. Serves 8

* Risoni is a rice-shaped pasta, which can be found in the pasta section of the supermarket. It can be substitued with any small shaped pasta.

Number of Servings: 8

Recipe submitted by SparkPeople user BUSTIE1.