Full of fibre and vitamin rich ingredients this soup is good for the system and the soul.
1 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, chopped
1 tsp fennel seeds
2 stalks celery, chopped
1 carrot, chopped
2 zucchini, chopped
200g cauliflower, cut into florets
400g can chopped tomatoes
500ml chicken stock
1 bay leaf
1 cup wholemeal
400g can refried beans
200g broccoli, cut into florets
2 tbsp fresh rosemary
seeded wholemeal bread rolls, to serve
1. Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 10 minutes or until golden. Add fennel seeds, celery and carrot and cook for 5 minutes.
2. Add zucchini, cauliflower, tomatoes, stock and bay leaf. Bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes. Increase heat to high. Add the spaghetti and cook for 7 minutes or until soft. Stir in the refried beans and broccoli and cook for 10 minutes or until heated through.
3. Remove from heat. Stir in the rosemary, and season with salt and pepper. Serve with bread rolls.