Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 55g (1/3 cup) macaroni

  3. 1 tbs olive oil

  4. 1 brown onion, halved, finely chopped

  5. 1 medium (about 150g) carrot, peeled, finely chopped

  6. 1 x 425g can chunky crushed tomatoes

  7. 250ml (1 cup) vegetable stock

  8. Salt & freshly ground black pepper

  9. 1 x 400g can cannellini beans, rinsed, drained

  10. 25g green beans, topped, diagonally cut into 3cm lengths

  11. 1 tbs finely grated parmesan

  12. 4 crusty white bread rolls

Instructions Jump to Ingredients ↑

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.

  2. Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.

  3. Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. Sprinkle with parmesan and serve with rolls.


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