Pasta Bean and Vegetable Soup
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Yield: 4 Servings Ready in 1 hours
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|1 Piece lemon rind.|
|2 Rashers of lean back bacon|
|Cut into small pieces.|
|Ground black pepper.|
|450 mlThree quarters pt water.|
|150 g5 oz tomato puree.|
|225 g8 oz white cabbage finely|
|400 g14 oz chopped tinned|
|175 g6 oz macaroni.|
|1 Bay leaf|
|1 lgOnion peeled and chopped.|
|2 Sprigs thyme.|
|1 Clove garlic crushed.|
|4 Stalks parsley.|
|2 Carrots peeled and diced.|
|10 ml2 tsp olive oil.|
|100 g3,5 oz frozen peas.|
|400 g14 oz cooked Haricot beans.|
|2 Sticks celery chopped.|
Pasta Bean and Vegetable Soup Preparation
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.
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