Chunky Macaroni Soup
What you'll need to get:
Serves 4
- 1 tin of mixed beans (e.g. borlotti, haricot, flageolet, pinto etc.)
- 1 tbsp olive oil
- 1 chopped onion
- 2 celery sticks, finely sliced
- 2-3 garlic cloves, crushed
- 1 leek sliced
- 900ml (1 ¼ pint) water
- 1 vegetable stock cube
- 350g (12oz) tinned plum tomatoes
- 3-4 tbsp of tomato puree
- 1 chopped sweet pepper
- 1 courgette , sliced
- 50g (2oz) French beans, sliced into inch long portions
- 115g (4oz) of macaroni
- Seasoning
- Fresh granary bread
- LURPAK® Lighter or Spreadable Unsalted
What you need to do:
Drain the mixed beans, rinse in cold water. Heat in the oil, onion, celery, garlic cloves and leek for 2 minutes. Add the stock cube and the beans with the water and simmer for 10 minutes. Meanwhile chop the plum tomatoes into chunks and add to the pan. Stir in the tomato puree, chopped sweet pepper, courgette, French beans and macaroni, and cook for 20 minutes. Add seasoning to taste.
Accompany with fresh granary bread and spread with either LURPAK® Lighter or Spreadable Unsalted.