What you need ...
1 tablespoon olive oil
1 leek, finely chopped
125g 97% fat-free bacon, chopped
2 garlic cloves, crushed
2 carrots, peeled, chopped
1 parsnip, peeled, chopped
1 celery stick, chopped
2 small zucchini, chopped
6 cups reduced-salt vegetable stock ( sometimes I use beef stock )
400ml can tomato puree
400g red kidney beans
1/2 cup dried risoni pasta (or small shell pasta )
What you do ...
Heat oil in a large saucepan over medium-high heat. Add onion, bacon and garlic. Cook, stirring, for 5 minutes or until soft. Add carrot, parsnip, celery and zucchini. Cook, stirring, for 5 minutes.
Add stock and tomatoe puree. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 45 minutes or until vegetables are soft.
Stir in risoni and beans. Cook for 12 to 15 minutes or until risoni is tender. Season with salt and pepper if necessary.
I like to have my soup with some fresh, preferably crusty bread!
Enjoy! Let me know what you think.