Recipes
Bean and pasta soup
| Prep Time | Cook Time | Serves |
|---|---|---|
| 10 minutes | 20 minutes | 4 |
Ingredients
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 4 bacon rashers 97% fat free, finely chopped
- 1 carrot, grated
- 410g can Thick and Rich finely chopped tomatoes
- 1 tablespoon Tuscan seasoning
- 1 tablespoon dijon mustard
- 3 cups chicken stock
- 1 cup small pasta shells (100g)
- 420g can baked beans in tomato sauce
- 1 green zucchini, grated
- PARMESAN TOASTIES
- 4 slices rye bread
- 1/3 cup finely grated parmesan
- 1/2 teaspoon Tuscan seasoning
Method
- Heat oil in a large saucepan. Add onion and bacon. Cook, stirring occasionally, until onion is soft. Add carrot, tomatoes, seasoning, mustard and stock. Bring to boil. Add pasta. Simmer for about 10 minutes or until pasta is tender. Add beans and zucchini. Cook for a further 5 minute or until heated through.
- Meanwhile, to make parmesan toasties, arrange bread slices, in a single layer, on an oven tray. Cook under a hot grill until golden. Turn bread over. Sprinkle with cheese and seasoning. Return to grill. Cook for about 2 minutes or until cheese is golden. Cut into fingers.
- Serve soup with parmesan toasties.
- Tip. Soup can be made up to two days ahead. Keep, covered, in refrigerator. Or freeze for up to two months. Thaw in refrigerator before reheating.
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Just wanted to get the recipe from Thursday's show. I think it was based around a lamb stew.