Adding chunky red kidney beans and macaroni to this healthy vegetable soup transforms it into a satisfying meal-in-a-bowl.
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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)
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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.