Preparation time15 minutes Cooking time20 minutes Serves4 Recipe courtesy of Amy Chatwin, Accredited Practising Dietitian (APD) Ingredients Method Nutrition 1 medium onion 2 medium carrots 3 stalks celery 1 tbsp olive oil 2 cloves garlic 1 tsp dried oregano 1 tsp dried thyme 1/2 tsp dried rosemary 1 tsp black pepper 5 cups water 200g spaghetti of your choice 1 can chickpeas 3/4 cup corn kernels 2 tbsp chopped fresh parsley Dice the onion. Thinly slice the carrots and celery. Heat the olive oil in a heavy-based saucepan over low heat. Add the onion, carrot and celery and saute until softened, about 3 minutes. Crush the garlic and add to the saucepan along with the dried herbs and pepper. Add the water and spaghetti. Bring the pot to a simmer and cook for until the spaghetti is al dente (check the back of the packet). Once the spaghetti is cooked add the chickpeas and corn kernels and cook for another minute. Serve the soup topped with fresh parsley. Nutritional information is provided per serve Engery1595kJ (381 calories) Protein15g Saturated Fat1g Total Fat4g Carbohydrates60g Sugars10g Dietary Fibre16g Sodium335mg
