Adding chunky red kidney beans and macaroni to this healthy vegetable soup transforms it into a satisfying meal-in-a-bowl.
Be the first to make this!
2 tbsp olive oil
1 large onion, diced
2 carrots, peeled and diced
1 leek, trimmed and sliced
100g lean smoked bacon, derinded and diced
1 garlic clove, crushed
1 litre vegetable or chicken stock
1 bay leaf
a few stalks of fresh parsley
1 tbsp tomato purèe
400g can red kidney beans, drained and rinsed
100g small macaroni
100g green beans, chopped
salt and freshly ground black pepper
sprigs of parsley to garnish (optional)
Method Prep:15min › Cook:25min › Ready in:40min
Heat the oil in a large saucepan. Add the onion, carrots, leek, bacon and garlic and cook gently over a low heat for 5 minutes, stirring often until softened.
Add the stock, bay leaf and parsley stalks and bring to a gentle boil. Add a good pinch of salt, cover, reduce the heat and cook gently for 10 minutes.
Stir in the tomato purée, kidney beans and macaroni, bring back to a gentle boil and cook for another 10 minutes, stirring often to prevent the pasta from sticking. Add the green beans after 5 minutes.
When the macaroni is cooked, remove the bay leaf and taste to check the seasoning. Serve garnished with extra parsley, if liked.