Pasta Bean And Vegetable Soup.
Description
This Italian main features Teaspoon olive oil. 100 g 3, oz frozen peas., Onion peeled and chopped. 400 g 14 oz chopped tinned, Celery chopped. 150 g 5 oz tomato puree., Garlic crushed. 400 g 14 oz cooked Haricot beans.. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-sliced 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
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peeled and diced. -tomatoes
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2352.8kcal
- % Daily Value *
- Total Fat 252.4g389%
- Saturated Fat 35.4g177%
- Cholesterol 0.0mg0%
- Sodium 69.0mg3%
- Total Carbohydrate 34.7g12%
- Dietary Fiber 11.7g47%
- Sugars 6.8g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
100, 150, 175, 3,5, 400, 450, back, bacon, bean, beans, black, boiling, cabbage, celery, chopped, cooked, crushed, cut, finely, frozen
