Recent Changes - Search:


Ingredients (serves 4)

  • 55g (1/3 cup) macaroni
  • 1 tbs olive oil
  • 1 brown onion, halved, finely chopped
  • 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


  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.
  3. 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.
  4. 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.
Page last modified by brett on November 28, 2010, at 05:07 AM