Minestrone Soup with Pepper Poodles

1 stick celery, finely diced

½ a leek, finely chopped

1 orange pepper

1 courgette, diced

1 red onion, finely chopped

1 garlic clove, minced

1 tbsp oregano

Olive oil

2 carrots, diced

2 tins of chopped tomatoes

800ml vegetable stock

1 tin cannellini beans, drained

35g shredded kale leaves

Sprig of rosemary

Fit your spiralizer with the slicing attachment, remove the green stalks from the peppers and turn into noodles.
Add a tbsp of olive oil to a large saucepan over a low heat and add in the celery, onion, garlic, oregano, rosemary and carrot. Continue cooking over a low heat for around 10 minutes, or until the vegetables are beginning to soften.
Add the tomatoes and cannellini beans, pour over the vegetable stock and simmer gently for 20 minutes. Throw in the leeks, courgette and pepper poodles, continue cooking for a further 10 minutes.
Stir in the shredded kale and remove from the heat, letting the residual heat wilt it down. Ladle into bowls to serve.

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