Janella's Super Natural Foods by Janella Purcell

Author:Janella Purcell
Language: eng
Format: epub
Publisher: Allen & Unwin

Heat the oil in a large saucepan over medium heat, then add the leek and cook slowly for a few minutes until softened. Try not to colour the leek too much. Stir in the carrot, celery, cavolo nero or kale, potato and zucchini, one at a time in the order I have listed them, and cook each one briefly before adding the next. (You’re starting with the veggies that take longer to cook, allowing each one to release its juices.) Add the peas, broad beans and tomato and stir again.

Pour the stock into the pan, and bring to the boil. Drop the heat and simmer for about 20 minutes until all the veggies are almost soft. Then add the pasta and cook until al dente. Lastly stir in the legumes and heat through. If using the cooked brown rice instead of the pasta, simply stir it in with the legumes just before serving.

Once the pasta is cooked, taste for seasoning and serve with a dollop of pesto on top.

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