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Add a photoServings: 4
Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 x Onion, Minced
- 1 Tbsp. Garlic (chopped) or possibly approx 3 Cloves Fresh
- 2 stalk Celery, Finely Minced
- 2 lt Chicken Stock
- 2 x Tins Minced Tomatoes
- 1/2 c. Basil minced finely or possibly 1 Tsp. Dry
- 1 tsp Oregano (dry)
- 1 tsp Rosemary (dry) Salt And Pepper Grated Italian Cheese (parmesan or possibly Romano) Chilies - optional
Directions
- Heat the extra virgin olive oil in a large soup saucepan, and add in the onions and cook till clear and soft. Add in garlic and herbs (if using dry basil, add in now - fresh basil is added later), stirring to meld flavours for about a minute. Add in your stock and tomatoes (and chilies if using) and bring to a slow boil.
- Reduce the heat to a simmer, and season with salt and pepper. Simmer for about 10 min, then add in your fresh basil and stir through. Spoon into bowls and serve with your cheese sprinkled on top & some crusty Italian bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 550g | |
| Recipe makes 4 servings | |
| Calories 83 | |
| Calories from Fat 36 | 43% |
| Total Fat 4.02g | 5% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 806mg | 34% |
| Potassium 503mg | 14% |
| Total Carbs 5.86g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 1.41g | 1% |
| Protein 5.62g | 9% |
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