Pork and apple rissoles
25 mins
1 tbsp olive oil
1 large onion, diced
1 tsp dried Italian herbs
2 garlic cloves, crushed
3 medium potatoes, peeled & diced
2 carrots, diced
2 celery sticks, diced
1 large zucchini, halved, cut diagonally 1cm thick
1.5L reduced-salt vegetable stock
1 cup macaroni, preferably wholemeal
You can swap:
Step 1
Heat oil in a large saucepan over medium heat.
Step 2
Add the onion and herbs and fry for 3 minutes until onion starts to soften. Add the garlic and cook for 1 minute.
Step 3
Add the potatoes, carrots, celery and zucchini and stir well.
Step 4
Stir in the stock, bring to the boil and reduce heat to low. Simmer uncovered for 10 minutes.
Step 5
Add pasta and cook for approximately 10 minutes or until the vegetables are soft and the pasta is cooked through. Add more water if required.
Serving suggestion: Add a can of butter beans or cannellini beans to add more protein and fibre.
Food safety tip: If you are packing for lunch, the soup needs to be kept hot so pack in a thermos.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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