From the August 2012 issue of Runner’s World
Contributing chef PAM ANDERSON fuels up after runs with a quick-to-prepare, meatless soup
Leafy endive is rich in vitamin K and folate, while beans are an excellent source of fibre. Use whatever bite-size pasta you have on hand, says Anderson.
2 litres good-quality vegetable stock
1 440g can diced roma tomatoes
2 tablespoons olive oil
1 large onion, diced small
1 celery stalk, diced small
1 peeled carrot, diced small
2 teaspoons Italian herbs (Marjoram, basil, rosemary, oregano, parsley, thyme)
¼ teaspoon chili flakes, or to taste
2 cans (425–450g each) small white beans (cannellini, lima, butter) not drained
225g frozen green peas
225g coarsely chopped endive
1 cup any bite-size pasta
Sprinkle of salt and ground black pepper
Microwave stock and tomatoes together on high until steaming (five minutes). Heat oil over medium-high heat in a large pot. Add onions, celery, and carrots; sauté until tender (five minutes). Add Italian herbs and chili; sauté until fragrant (one minute). Add stock mixture and remaining ingredients; cover and bring to a simmer. Reduce heat to medium-low; continue to simmer, partially covered and stirring occasionally, until vegetables are soft and pasta is tender (15 minutes). Serves eight.
KILOJOULES PER SERVING: 920
Ten-time marathoner PAM ANDERSON was inspired to write her latest title, Cook Without a Book: Meatless Meals, after deciding in 2009 to eat less meat. “I didn’t want to support factory farming,” says Anderson, who ran the Seaside School Half-Marathon in Santa Rosa, Florida, in March. “Now that I know how to make great vegetarian meals, I cook this way even more frequently.” For more, see threemanycooks.com.
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