Hearty Macaroni Soup Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Red onion | 1 , chopped | |
| Red chilies | 2 , finely chopped | |
| Pepper red | 1 To taste, chopped | |
| Carrots | 2 , chopped | |
| Zucchini | 2 , sliced | |
| 4 cups / 1 liter / 13/4 pt vegetable stock | ||
| 440 g / 14 oz canned tomatoes, undrained and mashed | ||
| 250 g / 8 oz elbow macaroni | ||
| 440 g / 14 oz canned red kidney beans, rinsed | ||
| 1 tablespoon finely chopped fresh thyme or 1/2 teaspoon dried thyme | ||
| black pepper | 1 | |
| Grated cheese for garnishing. | ||
Directions
MAKING
1. In a large saucepan heat oil over a medium heat.
2. Put in onion and chilies and cook, stirring, for 3 minutes or until onion is soft.
3. Put in red pepper, carrots, zucchini, stock, tomatoes and macaroni, bring to simmering and let it simmer for 10 minutes or such that macaroni is cooked.
4. Mix in beans and thyme, let it simmer for 2 minutes or until heated through.
5. Add black pepper to season as per taste.
SERVING
6. Ladle hot soup into warmed soup bowls.
7. Garnish with a little grated cheese if you like.
1. In a large saucepan heat oil over a medium heat.
2. Put in onion and chilies and cook, stirring, for 3 minutes or until onion is soft.
3. Put in red pepper, carrots, zucchini, stock, tomatoes and macaroni, bring to simmering and let it simmer for 10 minutes or such that macaroni is cooked.
4. Mix in beans and thyme, let it simmer for 2 minutes or until heated through.
5. Add black pepper to season as per taste.
SERVING
6. Ladle hot soup into warmed soup bowls.
7. Garnish with a little grated cheese if you like.
Chef
