Vegetable and macaroni soup

Cooking Soups Vegetable and macaroni soup

Super-healthy vegetables and legumes bathe in a bowl of tangy low-GI tomato soup in this easy winter warmer.

Lables: Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables soften.
  2. Add passata, SPLENDA® and 4 cups cold water. Bring to the boil. Simmer, covered, for 10 minutes or until vegetables are almost tender. Add pasta. Return to the boil and simmer, covered, for 10 minutes or until pasta are vegetables are tender.
  3. Add beans and peas. Cook for 2 minutes or until beans and peas are heated through. Serve sprinkled with basil.

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1 tbsp olive oil
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 celery sticks, trimmed, cut into 2cm pieces
1 large carrots, cut into 2cm pieces
2 medium zucchini, cut into 2cm pieces
2 cups tomato passata
1 tbsp SPLENDA® Granular
1/3 cup dried macaroni
400g can cannellini beans, rinsed, drained
1/2 cup frozen peas
1/3 cup finely shredded fresh basil leaves

Adv

Autors
Preparation time
15
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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