Ingredients
Prep Time: 10 minutes
Cook Time: 10 minutes

2 tbsp. (30 ml) olive oil
1/2 cup (125 ml) onions chopped
1 carrot, rinsed and chopped
1 leek, rinsed and chopped
2 celery stalks, chopped
1 tsp. (5 ml) dried thyme
1 can (28 oz.) diced tomatoes
1/4 cup (50 ml) fresh basil, chopped
1/4 cup (45 g) Roasted Flax For Nutrition
5 cups (1250 ml) reduced sodium vegetable broth
1 cup (250 ml) uncooked fusilli pasta
Ground black pepper to taste (optional)

Directions
Heat oil in a large pot over medium-high heat. Add onions, leek, celery and carrot till tender. Add thyme. Add diced tomatoes and Roasted Flax For Nutrition. Add vegetable broth and bring mixture to a boil. Stir in pasta. When pasta is tender, stir in fresh basil and add ground pepper. Serve immediately.

Nutritional Facts (per serving)
Energy	171 kcal
Protein	6 g
Total Fat	4.5 g
Polyunsaturated fat	2 g
Monounsaturated fat	2 g
Saturated fat	0.4 g
Cholesterol	0 mg
Carbohydrates	28 g
Dietary Fibre	6 g
Sodium	876 mg
Potassium	532 mg

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