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Pasta bean & vegetable soup
Artist: _
Categories: Pastas & Noodles, Soups & Stews
Yield: 4
Rating: 0
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Ingredients:
10 ml2 tsp olive oil.
1 largeOnion peeled and chopped.
2 Carrots peeled and diced.
2 Sticks celery chopped.
1 Clove garlic crushed.
4 Stalks parsley.
2 Sprigs thyme.
1 Bay leaf
1 Piece lemon rind.
225 grams8 oz white cabbage finely
Sliced
100 grams3, 5 oz frozen peas.
400 grams14 oz chopped tinned
Tomatoes
150 grams5 oz tomato puree.
400 grams14 oz cooked Haricot beans.
175 grams6 oz macaroni.
2 Rashers of lean back bacon
Cut into small pieces.
Ground black pepper.
450 mlThree quarters pt water.
Procedures:
1Heat the oil in a large saucepan and cook the onion carrots and celery until soft (about 8 minutes).
2Add the garlic and cook for a further 2 minutes tie the parsley thyme bay leaf and lemon rind together with a piece of string to make a bouquet garni.
3Add the cabbage, peas, tomatoes, tomato puree beans, macaroni, bacon black pepper and bouquet garni to the pan with the water.
4Bring to the boil and simmer for 20 minutes.
5Remove the bouquet garni and serve.
6411 kcals 1729 kj.
720,5 g protein.
863,6 g carbohydrates of which 14,4 g sugars.
910,1 g fat of which 3,0 g saturates.
100,3 g sodium.
1117,3 g dietary fibre.
 
 
 
 

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