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