Minestrone-style soup

    40 mins

    Adding chunky red kidney beans and macaroni to this healthy vegetable soup transforms it into a satisfying meal-in-a-bowl.

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    Serves: 4 

    • 1½ tablespoons olive oil
    • 1 large onion, diced
    • 2 carrots, peeled and diced
    • 1 leek, trimmed and sliced
    • 100 g lean bacon, rind removed, diced
    • 1 garlic clove, crushed
    • 1 litre vegetable stock
    • 1 bay leaf
    • a few sprigs of fresh flat-leaf parsley
    • salt and freshly ground black pepper
    • 1 tablespoon tomato paste
    • 420 g tin red kidney beans, drained and rinsed
    • ⅔ cup small macaroni
    • ¾ cup chopped green beans
    • sprigs of fresh flat-leaf parsley to garnish

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the oil in a large saucepan. Add the onion, carrots, leek, bacon and garlic and cook gently over a low heat for 5 minutes, stirring often until softened.
    2. Add the stock, bay leaf and parsley sprigs and bring to a gentle boil. Add a good pinch of salt, cover, reduce the heat and cook gently for 10 minutes.
    3. Stir in the tomato paste, kidney beans and macaroni, bring back to a gentle boil and cook for another 10 minutes, stirring often to prevent the pasta from sticking. Add the green beans after 5 minutes.
    4. When the macaroni is cooked, remove the bay leaf and parsley, then taste to check the seasoning. If you like, serve garnished with sprigs of flat-leaf parsley.

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    Reviews in English (1)


    This worked well in a pressure cooker but may require more stock as it came out a little thicker than expected.  -  09 Jun 2015  (Review from Allrecipes AU | NZ)