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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups pasta (tubetti)
- 4 carrots (large, diced)
- 2 onions (diced)
- 2 spring onions (chopped)
- 1 leek (diced)
- 3 Tbsp. chopped parsley
- 2 Tbsp. chicken stock (concentrated)
- 2 Tbsp. garlic paste (or 3 cloves of garlic)
- 1 green chilli pepper
- 1 can canned tomatoes
- 1 Tbsp. tomato paste
- 1 tsp. butter
- 1 Tbsp. olive oil
- fresh thyme
- fresh rosemary
- salt
- pepper
- garlic (Bruschetta to serve)
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Directions
- In a pot filled with cold water add 1/3 of your vegetables, thyme, rosemary and chicken stock and slowly bring to a boil. Let your stock boil for 1 to 2 hours.
- In a saucepan, add the butter with olive oil and sauté the carrots, the leeks and the tomato paste for 5 minutes.
- Add the rest of your vegetables, season, and sauté them until cooked but still a little bit crunchy. Set aside.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium300mg13% |
| Potassium660mg19% |
| Protein10g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber7g28% |
| Sugars9g |
| Vitamin A230% |
| Vitamin C90% |
| Calcium10% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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