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Serves 10


  • 1 litre chicken stock
  • 500ml fresh tomato puree
  • 500ml white wine
  • 300g carrot, peeled and diced
  • 150g turnip, peeled and diced
  • 150g celery, peeled and diced
  • 350g onion, peeled and diced
  • 250g red capsicum, diced
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black paper
  • 125g frozen peas
  • 125g zucchini, diced
  • 1 x 450g can kidney beans, drained
  • 1/2 teaspoon tumeric
  • 2 tablespoons fresh basil leaves, chopped
  • 250g Australian Parmesan cheese, shredded or shaved
Download Recipe (PDF)


  1. Combine the first 10 ingredients and simmer for 20 minutes. Add the remaining ingredients except for the basil and cheese and simmer for a further 40 minutes, stirring regularly until the vegetables are tender. Remove from heat and add the basil. Serve sprinkled with parmesan cheese.

Nutritional Information

Nutrients per serve:
Energy (kj) 1360
Protein (g) 14
Fat, Total (g) 18
Carbohydrates (g) 20
Sodium (mg) 0
Calcium (mg) 220
Iron (mg) 0


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