Quick bean and pasta soup

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Instructions

Step 1Heat olive oil in a large pot. Add diced onion and cook over a medium-high heat until lightly browned. Dice the next 3 vegetables, adding each as it is prepared, then add stock and 1 cup water. Add beans and heat mixture to a simmer.

Step 2Stir in macaroni. Add bay leaves and rosemary (if using) and simmer for 20-30 minutes until vegetables and pasta are tender. If soup looks too thick, gradually add more water.

Step 3Add tomatoes and juice. Pour into bowls to serve or reheat when required.

Variations

  • Add 1 or 2 skinless, boneless chicken breasts with the stock. Remove after simmering for 20 minutes, dice, then return to pot with tomatoes in Step 3.
  • Make it gluten-free: Use gluten-free stock and pasta.

Serving suggestions

Top with chopped parsley, grated parmesan and a dribble of extra olive oil. Serve with Italian-style bread.

Ingredients

  • 2 medium onions, diced in 5mm cubes
  • 1 large carrot
  • 2 stalks celery
  • 1 small (250g) golden kumara, peeled
  • 2 cups salt-reduced vegetable stock
  • 400g can cannellini beans, drained, rinsed
  • 3/4 cup macaroni or other short pasta
  • 2 bay leaves
  • 2 tablespoons chopped fresh rosemary (optional)
  • 400g can chopped tomatoes in juice

Nutrition Info

Energy: 590kJ
Calories: 141cal
Protein: 6g
Fat: 3g- saturated: 1g
Carbohydrates: 25g- sugars: 7g
Dietary Fibre: 5g
Sodium: 270mg
Calcium: 60mg
Iron: 2mg
Source :healthyfood.co.nz

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