Recipe

This hearty soup makes the ideal lunch or starter!

Serves: 6 people |   Prep time: 15 minutes   |   Cooking time: 45 minutes

Italian   |   Main   |   Vegetarian

  

Ingredients

• 1 large Onion
• 3 Celery Sticks, washed
• 3 medium Carrots
• 3 Garlic Cloves
• 100g Fine Beans
• 1x 400g tin Chopped Tomatoes with Herbs
• 1x 400g tin Red Kidney Beans
• 1x 400g tin Cannelloni Beans
• 100g Macaroni Pasta
• 25ml Olive Oil
• 30g Butter
• 2 Vegetable Stock Cubes
• 35g Tomato Purée
• 1 heaped tsp Dried Oregano
• 2 tsp Paprika
• ½ tsp Chilli Powder
• Sea Salt and Black Pepper
• 750ml Water Fresh Basil Leaves, to serve
• Parmesan Cheese, to serve

  

Method

1. Peel and finely chop the onion, carrots, celery sticks and garlic.
2. In a large saucepan, add the oil and the butter and heat until melted.
3. Add the onion, celery and carrot and cook on a low heat for 5 minutes, until soft.
4. Add the garlic, tomato purée, tinned tomatoes, water, chilli powder, paprika and oregano to the pan and bring to the boil, then reduce to a simmer.
5. Crumble over the stock cubes and cook for 10 minutes.
6. Chop the cannelloni beans into small pieces and add to the pan along with the macaroni, season with salt and pepper and cook for another 10 minutes.
7. Drain the red kidney beans and add to the pan and cook for a further 15 minutes.
8. Serve with some fresh basil leaves and some grated parmesan cheese.