healthy cooking recipes

Healthy Italian Mushroom Soup Recipe

Posted on September 23, 2008 by healthy-chef

Serve with warm garlic bread, to make this a meal in itself.

Ingredients (Serves 4)

• 1 vegetable stock cube
• 1 pint boiling water
• 2 tbsp extra virgin olive oil
• 1 red onion, peeled and finely chopped
• 200 g organic mushrooms, finely chopped
• 1 tbsp plain wholemeal flour
• 150 g fusilli (pasta twists)
• 225 g tin chopped tomatoes
• 225 g tin red kidney beans
• ½ tsp sea salt
• ¼ tsp ground pepper
• pinch of nutmeg

1. Dissolve the stock cube in the boiling water, stirring well. Set aside. Heat the oil in a large saucepan and add the onion and mushrooms. Fry for 2 minutes, stirring constantly.
2. Stir in the plain flour and mix well. Cook for a further 2 minutes. Very slowly, pour in the stock liquid, stirring all the time.
3. Add the pasta, chopped tomatoes, red kidney beans, salt, pepper and nutmeg, and simmer for 15 minutes.