Hearty vegetable soup

Cooking Soups Hearty vegetable soup

A warming and delicious cool weather soup, this hearty vegetable soup will leave you feeling souper!

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free
  1. Heat oil in a saucepan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 5 minutes or until bacon is golden. Add zucchini, carrot, celery and cauliflower. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown.
  2. Add tomato, stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until vegetables are just tender. Add pasta. Season with salt and pepper. Simmer, uncovered, for 10 minutes or until pasta is tender. Stir in basil. Serve.

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1 tbsp olive oil
1 brown onion, chopped
2 garlic cloves, crushed
4 shortcut rindless bacon rashers, chopped
1 medium zucchini, chopped
1 medium carrot, peeled, chopped
3 celery stalks, trimmed, chopped
1/2 cauliflower, cut into small florets
400g can diced tomatoes
1 litre beef stock
1 cup dried mini penne pasta
1/4 cup chopped fresh basil leaves

Adv

Autors
Preparation time
25
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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