Servings: 6 people
Carbohydrate Serves: 2.5 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
You are going to love this soup if you are heading into winter. I cherish my original copy of this recipe – scribbles on the back of an envelope that survived numerous moves overseas and made it back home to Sydney. My mum taught me this dish and it characterizes her and my cooking style – flavoursome and easy. I can’t get enough if it in winter and after the chopping is done it’s a one pot soup that almost cooks itself. It is so full of flavour you won’t believe it’s gestational diabetes friendly. (Main carbohydrate containing ingredients are listed in bold.)
- 2 onions, thinly sliced
3 cloves garlic, crushed
1 bunch fresh oregano, leaves and stems removed
1 bunch fresh thyme leaves, stems removed
1 bunch basil leaves, stems removed
150g/ 5.2 ounces lean rindless bacon, chopped (optional)
2 celery sticks, thinly sliced
2 x 400g/ 14 ounce can crushed tomatoes
8 cups salt reduced vegetable stock (or 4 cups beef and 4 cups chicken)
1 x 400g/ 14 ounce can white beans (or red kidney or mixed beans) rinsed, drained
2 cups cooked spaghetti, broken into medium sized pieces
6 slices wholegrain or rye bread, toasted (1 slice per person)
100g/ 3.5 ounces Parmesan cheese, grated to serve
Heat the oil in a large soup pot and cook onions on low-medium heat until translucent and soft.
Add garlic, herbs, bacon and celery and cook until the mixture starts to turn golden.
Add tomatoes and simmer on low heat for 15 minutes.
Add the stock and bring to the boil. Add beans towards the end of this step so they heat through.
Divide the cooked spaghetti between each bowl then ladle over soup and top with grated parmesan.
Note: The leftovers are almost better than the fresh soup. Be sure to freeze a few portions in airtight containers for busy days.
Post GDM-suggestion: Slice a chorizo into thick coins and add at the last step when you are bringing soup to boil.