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Healthy Vegetable Soup
Serves 4
1 brown onion, diced
2 garlic cloves, crushed
2 tbsp extra virgin olive oil
600 g mixed chopped vegetables (I used carrot, zucchini, celery, potato and butternut squash. Use whatever veg is in season like leeks, sweet potato, peas etc.)
2 tbsp tomato paste
750 ml vegetable stock
400 g borlotti beans (or legumes of your choice)
0.25 cup parmesan cheese
1 handful of fresh basil
1 sprinkle of pepper
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