Chunky primavera
Serves: 24 (makes approx 3 litres or 6 x 500ml jars, serves 4 per 500ml)
Time to make: 50 mins
Ingredients
Units: Metric | Imperial (US)
- 2 tablespoons olive oil
- 6 courgetteszucchini, summer squashX, quartered lengthwise, chopped
- 4 stalks celery, chopped
- 2 large onions, chopped
- 4 cloves garlic, crushed
- 4 capsicums, chopped
- 2 litres passata
- 1 tablespoon dried oregano
- 2 tablespoons tomato paste
- 2 tablespoons sugar (or to your taste)
- salt and pepper (optional)
- a couple of handfuls of fresh parsley, chopped
- ½ cup lemon juice
Instructions
1 Heat oil in a large stock pot. Cook onions, garlic and celery until soft. Add remaining vegetables.
2 When vegetables begin to soften, stir in passata, oregano, tomato paste, sugar and seasoning (if using). Bring to a simmer. Cook until vegetables are tender. Stir in parsley and lemon juice.
HFG tip
See our article Preserving basics for some handy preserving techniques.
Nutrition Info (per serve)
-
Calories 38cal
-
Kilojoules 160kJ
-
Protein 2g
-
Total fat 1g
-
–Saturated fat 0g
-
Carbohydrates 5g
-
–Sugars 5g
-
Dietary fibre 2g
-
Sodium 120mg
-
Calcium 20mg
-
Iron 0.5mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
First published: Mar 2009
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
RELATED ADVICE LATEST ADVICE