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  • 8servings
  • 70minutes
  • 441calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450g minced beef

  2. 160g chopped onion

  3. 125g chopped celery

  4. 125g chopped carrots

  5. 2 cloves garlic, finely chopped

  6. 1 (400g) chopped tomatoes

  7. 425g passata

  8. 2 3/4 (400g) tins kidney beans, drained and rinsed

  9. 475ml water

  10. 5 teaspoons beef stock granules

  11. 1 tablespoon dried parsley

  12. 1/2 teaspoon dried oregano

  13. 1/2 teaspoon dried basil

  14. 180g chopped cabbage

  15. 1 1/4 (340g) tins sweetcorn

  16. 1 (400g) tin cut green beans

  17. 100g macaroni

Instructions Jump to Ingredients ↑

  1. Place minced beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat.

  2. Stir in onion, celery, carrots, garlic, chopped tomatoes, passata, beans, water and stock. Season with parsley, oregano and basil. Simmer for 20 minutes.

  3. Stir in cabbage, sweetcorn, green beans and pasta. Bring to the boil, then reduce heat.

  4. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

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