1. Heat a drizzle of olive oil in a large pot over medium heat.
  2. Add chopped onion, carrots, celery, black-eyed peas, green beans, broccoli, and silverbeet to the pot.
  3. Season with salt and pepper to taste.
  4. Stir in tomato paste.
  5. Pour in chicken stock and enough water to cover all ingredients.
  6. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 40-50 minutes, or until the beans and vegetables are tender.
  7. Into a separate pot of boiling salted water, cook pasta as per packet directions. Once cooked, drain the pasta and add it to the soup.
  8. Serve and enjoy with family and friends!

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