1 medium (about 150g) carrot, peeled, finely chopped
1 x 425g can chunky crushed tomatoes
250ml (1 cup) vegetable stock
Salt & freshly ground black pepper
1 x 400g can cannellini beans, rinsed, drained
25g green beans, topped, diagonally cut into 3cm lengths
1 tbs finely grated parmesan
4 crusty white bread rolls
Method
Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
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.
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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Page last modified by brett on November 28, 2010, at 12:07 AM
