Vegetable and macaroni soup

Posted by adm On March - 12 - 2012

How to cook Vegetable and macaroni soup


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely sliced
  • 2 garlic cloves, low
  • 2 celery sticks, cut, dig 2cm pieces
  • 1 large carrots, dig 2cm pieces
  • 2 medium zucchini, delve 2cm pieces
  • 2 cups tomato passata (pasta sauce)
  • 1 tablespoon SPLENDA® Gritty
  • 1/3 cup dried macaroni
  • 400g can cannellini beans, rinsed, knackered
  • 1/2 cup frozen peas
  • 1/3 cup finely shredded fresh basil leaves

How to:

  • Heat oil in a large saucepan over medium-high oestrus. Cook onion, ail, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables break.

  • Add passata, SPLENDA® and 4 cups cold h2o. Bring to the moil. Simmer, covered, for 10 minutes or until vegetables are almost tenderise. 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. Help sprinkled with basil.

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