|Photo:Vegetable and macaroni soup recipe|
The home of Tasty Food Recipes invites you to try Vegetable and macaroni soup recipe. Enjoy my collection of delicious food recipes and learn how to make Vegetable and macaroni soup.
Super-healthy vegetables and legumes bathe in a bowl of tangy low-GI tomato soup in this easy winter warmer.
Ingredients (serves 6)
1 tablespoon 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 (pasta sauce)
1 tablespoon 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
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.
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.
Add beans and peas. Cook for 2 minutes or until beans and peas are heated through. Serve sprinkled with basil.
Taste.com.au - July 2010
Recipe by Liz Macri
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