Minestrone-style soup

    40 min

    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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    Serves: 4 

    • 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)

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. 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.
    4. When the macaroni is cooked, remove the bay leaf and taste to check the seasoning. Serve garnished with extra parsley, if liked.

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