Prep 10 mins
Cook 25 mins
Lots of subs can be made here depending what you have in your pantry so this is a very versatile soup. Recipe adapted from Recipes + magazine.
- 1 tablespoon olive oil
- 1 large brown onion, diced
- 2 garlic cloves, crushed
- 810 g crushed tomatoes
- 2 tablespoons tomato paste
- 1 liter stock
- 1 cup dried macaroni
- 2 cups frozen mixed vegetables
- 400 g borlotti beans
- 1⁄2 cup chopped parsley
- Heat oil in big pot.
- Cook onion and garlic for 3 minutes.
- Add tomatoes, paste and stock.
- Bring to the boil.
- Add macaroni and vegetables and beans.
- Simmer 20 minutes
- Add parsley and season to taste.
- Serve topped with grated cheese.
I LOVE soup and this one was terrific! Not only great tasting but using ingredients that are on hand makes this soup so easy to make. I used one large yellow onion, beef stock, small shell pasta, california blend frozen vegetables (broccoli, cauliflower, and carrots) and a couple cans of great northern beans I had in the cupboard. Grated fresh parmesan cheese on top before serving and enjoyed a great soup for lunch. Will be making this soup again! Thank you hon for sharing this recipe with us. Made and reviewed for the Aussie recipe swap #31.
What's not to like? Easy to make, nothing special to buy, uses up odds and ends from the pantry, and tastes like a million dollars. Certainly deserves more than 5 stars. This is quite filling too. I was planning on having bread with it too, but there simply isn't enough room. The possibilities with this recipe are endless. The only item I didn't have was the parsley, so I used baby spinach in it's place. Worked perfectly I think. Thanks Katew for a great recipe. Made for the Auzzie/NZ Recipe Swap #26