RunThrough Newsletter – Monday 19th December

200g uncooked macaroni

2 tablespoons extra-virgin olive oil

1 large diced onion

1 tablespoon chopped garlic

128g diced carrots128g diced celery

1 tablespoon Italian seasoning

Pinch of salt salt1.5L vegetable broth

1 small courgette, diced

1 can tomatoes

1 can red kidney beans, drained and rinsed

Chopped fresh basil

Optional Grated Parmesan cheese for serving, optional

•Cook the Pasta: Bring a medium saucepan of water to a boil. Add macaroni and cook according to package instructions. Drain.

•Sauté The Vegetables: Meanwhile, heat 2 tablespoons oil in a large heavy-bottomed soup pot or dutch oven over medium-high heat. Add onion and garlic and cook, stirring often until the onion is starting to brown slightly, about 3 minutes. Add in in carrots, celery, Italian seasoning and salt, and stir to combine. Continue cooking, stirring often, until the vegetables are softened and the pan has a little fond along the bottom, 3 to 5 minutes.

•Add in broth and courgette, increase heat to high, and bring to a boil. Reduce heat to maintain a simmer, and cook until the vegetables are tender, 4 to 6 minutes.

•Crush tomatoes into the soup and add any tomato sauce from the can. Stir in beans and the cooked macaroni and cook, stirring often until heated through, about 4 minutes.

•To Finish and Serve: Remove from heat. Stir in basil.

Serve in bowls topped with Parmesan and additional olive oil if desired.

CHASE THE MOON SANTA RUN BATTERSEA PARK 5K & 10K – Wednesday 21st December – ENTER HERE

BATTERSEA PARK HALF MARATHON – Saturday 7th January – ENTER HERE

TATTON 10K – Saturday 7th January – ENTER HERE

VICTORIA PARK 5K, 10K & HALF MARATHON – Sunday 8th January – ENTER HERE
CHASE THE MOON OLYMPIC PARK 5K & 10K – Wednesday 11th January – ENTER HERE

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