Tuscan Soup with a twist
My mother prepared a tasty, nourishing soup to use up extra celery, carrots and spinach. I always think it is worth recording such recipes as they are quick and easy to prepare and prevent food waste. I've called it a Tuscan soup with a twist as she included borlotti beans, barley and quinoa.
- 3 carrots
- bunch of celery
- 1 tin of chopped tomatoes (or chopped fresh tomatoes)
- 1 cup of barley grains
- 1/2 cup of Quinoa grains
- 2 cups of chopped frozen spinach (fresh spinach can also be used)
- 1 tin borlotti beans - drained/rinsed
- 2 vegetable stock cubes
- Chop carrots and celery into small soup sized pieces
- Add chopped vegetables, barley, quinoa, spinach to a pressure cooker and cover with water. If you don't have a pressure cooker you will need to use a large pan and add more water so vegetables and grains can cook well in fluid.
- Break stock cubes into the mix and cook for 10 minutes if using a pressure cooker or until the vegetables/grains are cooked if using a pan (10 minutes to boil and 20 minutes to simmer)
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