Warming soup, low in cals, add herbs for more taste.

Ingredients

1/2	tbsp light olive oil
1	medium onion, diced
1	medium carrot, diced
1 1/2	cup chopped tomatoes (canned is fine)
1	medium zucchini, diced
1	medium eggplant, diced
1	yellow bell pepper
500	ml water
2	cloves garlic, whole
25	g spaghetti, broken into small pieces
50	g swiss chard, shredded
1	salt
1	pepper

Directions

1. Put the yellow pepper under a hot grill, turning regularly, until all the skin is blistered. Put in a plastic bag and allow to cool. The skin will then easily rub off. De-seed the pepper, and dice. Set aside.
   
   
2. Heat the oil in a large heavy based pan
   
   
3. Sweat the onion until soft
   
   
4. Add the carrot and tomatoes, cover and allow to simmer for 30 mins
   
   
5. Add the zucchini, eggplant, pepper, spaghetti, garlic and water
   
   
6. Bring to the boil, then simmer for a further 20 mins
   
   
7. Add the chard and simmer for a further 10 mins
   
   
8. Season to taste
   
   
9. This is also nice with some herbs, I prefer Rosemary, but basil is also good.
   
   

Categories

Vegetables, Soup, Italian, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in cholesterol Very high in dietary fiber High in manganese High in magnesium High in potassium Very high in vitamin A High in vitamin B6 Very high in vitamin C

Bad points High in sugar