Spicy Sicilian Soup

Prep & Cook

40 min

Serves

Difficulty

Easy

Ingredients

Base

1 onion, finely dice

2 garlic cloves, minced

1 celery stalk diced

3 medium carrots, diced

1 red capsicum, diced

4 cups chicken or veg Stock

1 (420g can) crushed tomatoes

1 tbsp tamari

1 tbsp white miso

1 (420g can) kidney beans, drained and rinsed

Spice/Herb Ingredients

1 + ½ tsp onion powder

1 +½ tsp garlic powder

1 tbsp dried parsley

¼ tsp smoked paprika

¼ tsp ground cumin

½ tsp dried oregano

2 bay leaves

½–1 tsp sea salt

¼ tsp black pepper

¼ tsp chili flakes

Other ingredients

67g dry Ditalini pasta, cooked(or elbow macaroni)

Nutrition per serving

Calories

182

Protein

11g

Fat

22g

Carbs

36g

Sugars

Description

Enjoy the warmth of this Italian-inspired Spicy Sicilian Soup, brimming with vegetables and hearty beans, making it an ideal comfort food for the cooler months.

With pasta woven throughout for an added layer of texture, this soup is a filling meal that promises to satisfy. It serves four, making it a wonderful option for a family dinner.

Prepare this Spicy Sicilian Soup in our Blu. Stock Pot, which offers ample space for all the ingredients to simmer together beautifully, allowing the flavors to meld into a rich, spicy broth that brings a piece of Sicily to your table.

Method

Fill a large stock pot full of water. Add some sea salt to the water. Bring the water to a boil then add then pasta. Stir occasionally to prevent sticking.

Boil the pasta until almost al dente, drain, rinse with cold water to remove any excess starch, shake well, set aside, then transfer the cooked pasta into the soup in at Step 5.

Place the spice/herb Ingredients (except the chili flakes) into a small bowl, mix well. Set aside.

Place the diced onions, celery, carrots, and red capsicums into the pot and sauté over medium-high heat until softened, approx. 7 to 9 minutes, then add the minced garlic, sauté for one minute.

Then add all the remaining base Ingredients and the Spice/Herb Mix. Bring to a boil, then immediately lower to simmer. Simmer for 20minutes.

Add in the cooked ditalini, stir well to combine, boil on low for a couple of minutes. Then remove from the stove, put a lid on the pot, and allow to set for 10 minutes.

Discard the bay leaves, add the chili flakes. Stir, then serve and enjoy.

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