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INGREDIENTS:
2 teaspoons olive oil
1 clove garlic, crushed
1 onion, chopped
1 carrot, diced
1 stick celery, chopped
1 zucchini, sliced
420g can diced tomatoes
3 cups reduced salt beef stock
¼ cup macaroni pasta
420g can Edgell Four Bean Mix, drained
1 cup shredded cabbage
2 tablespoons chopped parsley to garnish
Shaved parmesan cheese for serving
METHOD:
1. Heat oil in a large saucepan, add garlic, onion, carrot,
celery and zucchini and cook for 2-3 minutes.
2. Stir in tomatoes, stock, macaroni, drained Edgell Four Bean
Mix and cabbage. Bring to the boil, reduce heat, cover and simmer for 20
minutes, stirring occasionally.
3. Serve soup garnished with parsley and parmesan.
SERVES: 4
PREPARATION TIME: 10 minutes
COOKING TIME: 25 minutes
TIP: For a spicy addition to the soup add 2 whole spice cloves in step
2.
| Energy |
847kJ |
|
| Protein |
14.2g |
|
| Fat - total |
4.3g |
|
| - saturated |
1.1g |
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| Carbohydrate - total |
23.4g |
|
| - sugars |
8.4g |
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| Fibre |
8.1g |
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| Sodium |
975mg |
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