Vegetable Soup

• 1 large Onion, chopped
• 2 Garlic, chopped finely
• 1 can Chopped tomatoes
• 1 Or 2 fresh tomatoes, chopped
• 4 stick of celery, sliced
• 100 grams Chestnut mushrooms
• 1 Handful of parsley, finely chopped
• 4 medium Potatoes, diced
• 1 Carrot, peeled and sliced
• 1 Bay leaf
• 1 liter Chicken stock or broth (use vegetable stock for vegetarian option)
• 1 Salt
• 1 as needed Water
• 50 grams Rice
• 1 pinch Hot paprika
• 2 tbsp olive oil, extra virgin
• 1 can cannellini beans
• 1 Green pepper, roughly chopped
• 50 grams broccoli sprouts, cut in half
• 1 handful of fresh basil leaves, chopped
• 50 grams frozen spinach

1. Heat the oil over a medium heat.
2. Add the onion, parsley, bay leaf and garlic and fry for 2 minutes or so.
3. Then add the tomatoes, both can and fresh.
4. Simmer for 5 minutes.
5. Add the rest of the ingredients, apart from the stock, rice or beans.
6. Mix well regularly for about 10-7 minutes or until the vegetables start to soften.
7. Add the stock, and simmer for 20 minutes or until vegetables are all cooked.
8. Add the rice, basil and cannellini beans and simmer for a further 15 minutes.
9. Check seasoning.
10. Let it rest for 10 minutes and serve sprinkled with grated cheese.

onion, garlic, tomatoes, tomatoes, celery, mushrooms, handful of parsley, potatoes, carrot, bay leaf, chicken, salt, water, rice, paprika, olive oil, cannellini beans, green pepper, broccoli sprouts, handful of fresh basil leaves, frozen spinach

Taken from cookpad.com/us/recipes/358931-vegetable-soup (may not work)