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Ingredients
- 120 g celery stalks
- 150 g white cabbage thickest part of core removed, cut in 1-2 wedges that fit in feeder
- 120 g carrot
- 100 g Parmesan cheese cut in pieces that fit in feeder
- 30 g olive oil
- 150 g onions quartered
- 400 g tinned chopped tomatoes
-
1
vegetable stock cube (for 0.5 l) crumbled
or 1 heaped tsp vegetable stock paste, homemade - 150 g tomato passata
- 1 Tbsp dried oregano
- 1 tsp sugar
- ¼ - ½ tsp fine sea salt to taste
- ½ tsp ground black pepper
- ½ - 1 tsp chilli powder to taste (optional)
- 800 g water
- 80 g dried ditalini pasta
- 1 Tbsp extra virgin olive oil for drizzling
- 1 Tbsp fresh parsley leaves finely sliced
- bread toasted, for serving
- Nutrition
- per 1 portion
- Calories
- 233 kcal / 975 kJ
- Protein
- 10 g
- Fat
- 12 g
- Carbohydrates
- 23 g
- Fibre
- 3.9 g
- Saturated Fat
- 4 g
- Sodium
- 427 mg
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