Ostrich recipes

Ostrich fillets with pizzaiola sauce

15 minutes

Soup recipes

Roasted tomato, red bean and feta soup

45 minutes

Rotisserie chicken and wafer-thin sliced coppa baguette

Stew recipes

Autumn vegetable stew with grilled cheese

45 minutes

Tomato recipes

Tomato Carpaccio with mint pesto

Tomato, olive, peach and parsley salsa

5 minutes

Roast ratatouille, lamb and spinach salad

30 minutes

Baked red pepper with mozzarella pearls

30 - 40 minutes

Chicken manchamanteles

1 hour

Fish recipes

Seafood burritos

30 minutes

Pittas topped with tender steak and mustard mayo

10 minutes

Organic red bean, tomato and pasta soup

30 minutes

Organic red bean, tomato and pasta soup

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 organic onion, chopped
2 T organic olive oil
2 cloves organic garlic, chopped
2 x 400 g cans organic Italian chopped tomatoes
2 T organic Italian tomato paste
sea salt and freshly ground black pepper, to taste
2 x 400 g cans organic red kidney beans, drained and rinsed
organic Parmigiano Reggiano, finely grated, for serving
organic olive oil, for drizzling
4 cups organic vegetable or chicken stock
200 g organic fussilli, cooked

Method

Gently soften the onion in the heated oil. Stir in the garlic. Add the tomato, with juice, tomato paste and a little seasoning.

Half cover then simmer for 10 minutes. Add the beans and stock. Simmer fairly briskly, half covered, for another 20 minutes.

Stir in the cooked pasta then check seasoning. If necessary, heat through. Serve sprinkled with Parmigiano Reggiano and drizzled with olive oil.

Cook’s tips: If a thinner soup is preferred, add a little more stock.

Try canned organic chickpeas or lentils instead of beans, and crumbled organic feta instead of Parmigiano Reggiano.

Substitute whole-wheat spaghetti, penne or linguine for fusilli.

Per serving: 1751.8kJ, 13.9g protein, 19g fat, 52.1g carbs

TASTE’s take:

Fresh organic chicken and vegetable stocks form the basis of these robust one-pot winter soups and broths.

Spinach lasagne

Air-fryer nachos

Home-made chips

Ostrich fillets with pizzaiola sauce

Roasted tomato, red bean and feta soup

Rotisserie chicken and wafer-thin sliced coppa baguette

Autumn vegetable stew with grilled cheese

Tomato Carpaccio with mint pesto

Tomato, olive, peach and parsley salsa

Roast ratatouille, lamb and spinach salad

Baked red pepper with mozzarella pearls

Chicken manchamanteles

Seafood burritos

Pittas topped with tender steak and mustard mayo

Organic red bean, tomato and pasta soup

Organic red bean, tomato and pasta soup

Ingredients

Method