Simple, but tasty. Galit called it a light” meal.
1 tablespoon olive oil
2 onions, chopped small
2 cloves garlic
Sauté onion and garlic in oil
1 ½ to 2 ½ cups* slow cooking vegetables (eg potatoes, carrots, celery, cauliflower), chopped
8 cups stock – home made is best, but I add a “Parsley and Garlic” flavoured stock cube for extra flavour
Add to onion mixture
Cook for 20-30 minutes in closed pot
1 ½ to 2 ½ cups* fast cooking vegetables (eg courgette, peas, beans, capsicum, broccoli, but NO tomatoes), chopped
Optional: ½ cup* small pasta
Just before you’re going to serve, add, and cook for another 10-15 minutes
Salt & pepper
Optional: Parmesan, sliced thinly
Serve with crusty bread
* Making about 4-5 cups total.