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Pasta bean and vegetable soup
Artist:
_
Yield:
4
Categories:
Pastas & Noodles, Soups & Stews
Rating:
0
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Ingredients:
10
ml
2 tsp olive oil.
1
large
Onion peeled and chopped.
2
Carrots peeled and diced.
2
Sticks celery chopped.
1
Clove garlic crushed.
4
Stalks parsley.
2
Sprigs thyme.
1
Bay leaf
1
Piece lemon rind.
225
grams
8 oz white cabbage finely
Sliced
100
grams
3, 5 oz frozen peas.
400
grams
14 oz chopped tinned
Tomatoes
150
grams
5 oz tomato puree.
400
grams
14 oz cooked Haricot beans.
175
grams
6 oz macaroni.
2
Rashers of lean back bacon
Cut into small pieces.
Ground black pepper.
450
ml
Three quarters pt water.
Procedures:
1
Heat the oil in a large saucepan and cook the onion carrots and celery until soft (about 8 minutes).
2
Add the garlic and cook for a further 2 minutes tie the parsley thyme bay leaf and lemon rind together with a piece of string to make a bouquet garni.
3
Add the cabbage, peas, tomatoes, tomato puree beans, macaroni, bacon black pepper and bouquet garni to the pan with the water.
4
Bring to the boil and simmer for 20 minutes.
5
Remove the bouquet garni and serve.
