Rustic Bean and Pasta SoupSubmitted by: PILLYWIGGIN
IntroductionAlso good served cold. Flavour improves if made a day or two in advance and stored in the fridge.
Also good served cold. Flavour improves if made a day or two in advance and stored in the fridge.
2 onions, finely chopped
2 garlic cloves, crushed
3 celery sticks cut into 1cm slices
2 carrots, diced
400g can mixed beans
400g canned chopped tomatoes
1.5 pints/852ml veg stock
57g dried soup pasta
4 tbsp freshly chopped parsley
freshly ground black pepper
Add the onions, garlic, celery, carrots, tomatoes and stock. Bring to the boil, reduce the heat and simmer for 15-20 mins.
Stir in the pasta and cook for a further 8-10 mins.
Add the beans and heat through.
Stir in the parsley, season to taste and serve.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user PILLYWIGGIN.