Sweating the vegetables for a long period of time brings an incredible depth of flavour to this soup..
2 red onions
4 cloves garlic, peeled and crushed
3 medium carrots, washed, peeled and diced
2 medium parsnips, washed, peeled and diced
1 medium leek, outer leaves removed, washed and sliced
2 cans tomatoes
2 Tbsp tomato paste
1 Tbsp ground paprika
2 bay leaves
1 Tbsp apple cider vinegar
3 - 4 cups good quality chicken or vegetable stock
1/2 Tbsp coconut palm sugar, or 1 tsp of honey
1 400g can red kidney beans, drained and rinsed
handful fresh oregano
handful fresh Italian parsley + extra for garnishing
2 good handfuls quinoa or other gluten-free penne
Freshly ground black pepper
parmesan or pecorino, grated (optional)
Bring a large pan to medium heat and add a good glug of olive oil along with the garlic and onion, saute for a few minutes before adding the carrots, parsnips and leeks. Sweat all of these vegetables for a good 10 minutes, stirring often, add a little stock if needed to prevent sticking. Next, add the tomatoes, tomato paste, paprika, bay leaves, tamari, apple cider vinegar, 3 cups of the stock and the coconut palm sugar or honey and season to taste. Simmer over a medium heat, stirring occasionally for 10 minutes. Add kidney beans and continue to simmer for a further 10 minutes.
Meanwhile, cook the pasta according to packet instructions, drain and add to the soup along with the fresh herbs, taste for seasoning and add more stock if needed. Serve with a sprinkling of chopped fresh parsley and parmesan or pecorino if desired.