Pasta Bean and Vegetable Soup

Pasta Bean and Vegetable Soup Ingredients

10 ml 2 tsp olive oil.	100 g 3,5 oz frozen peas.
1 lg Onion peeled and chopped.	400 g 14 oz chopped tinned
2 Carrots peeled and diced.	Tomatoes
2 Sticks celery chopped.	150 g 5 oz tomato puree.
1 Clove garlic crushed.	400 g 14 oz cooked Haricot beans.
4 Stalks parsley.	175 g 6 oz macaroni.
2 Sprigs thyme.	2 Rashers of lean back bacon
1 Bay leaf	Cut into small pieces.
1 Piece lemon rind.	Ground black pepper.
225 g 8 oz white cabbage finely	450 ml Three quarters pt water.
Sliced

Instructions for Pasta Bean and Vegetable Soup

Heat the oil in a large saucepan and cook the onion carrots and celery until soft (about 8 minutes). Add the garlic and cook for a further 2 minutes Tie the parsley thyme bay leaf and lemon rind together with a piece of string to make a bouquet garni. Add the cabbage, peas, tomatoes, tomato puree beans, macaroni, bacon black pepper and bouquet garni to the pan with the water. Bring to the boil and simmer for 20 minutes. Remove the bouquet garni and serve. 411 kcals 1729 kj. 20,5 g protein. 63,6 g carbohydrates of which 14,4 g sugars. 10,1 g fat of which 3,0 g saturates. 0,3 g sodium. 17,3 g dietary fibre. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SoupCuisine: Uncategorized

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