veg soup with macaroni

Serves 4
Ingredients:
1 Carrot, cut into small cubes (s) (sff)
1 Onion, cut into small cubes (s) (sff)
1 Red Onion, cut into small cubes (s) (sff)
1 Garlic clove, finely chopped (sff)
1 Celery stick, finely chopped (s) (sff)
1Tbsp Sweetener
3 Bay leaves
100g Macaroni (ff)
400g Red Kidney Beans, drained & washed(s) (ff)
400g tomatoes (s) (sff)
500mL stock made with a Knorr “stockpot”
Salt & pepper
Method
In a deep pan sprayed with frylight, cook the onions & garlic until soft, add carrots, celery, tomatoes, red kidney beans, stock & bay leaves, bring to the boil then reduce the heat & simmer for 15 mins, taste and season as required, add the macaroni and cook for a further 5 mins, remove bay leaves and serve in hot bowls.
Credit: Pete’s Recipe Book


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