Name: Chunky vegetable and pasta soup
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 tablespoon vegetable oil; 2 medium (300g) brown onions, chopped; 2 cloves garlic, crushed; 4 celery sticks, chopped; 2 medium (240g) carrots, chopped; 410 gram can tomato puree; 1/3 cup (80 millilitres) tomato paste; 420 gram can red kidney beans, rinsed, drained; 3 litre (12 cups) chicken or vegetable stock; 500 gram penne pasta; 1/4 cup chopped flat-leaf parsley; 1/4 cup (20 grams) grated parmesan cheese

Chunky vegetable and pasta soup

Heavier on the pasta than a classic minestrone, this soup is an excellent choice on a cold winter's day.

Ingredients

1 tablespoon vegetable oil

2 medium (300g) brown onions, chopped

2 cloves garlic, crushed

4 celery sticks, chopped

2 medium (240g) carrots, chopped

410 gram can tomato puree

1/3 cup (80 millilitres) tomato paste

420 gram can red kidney beans, rinsed, drained

3 litre (12 cups) chicken or vegetable stock

500 gram penne pasta

1/4 cup chopped flat-leaf parsley

1/4 cup (20 grams) grated parmesan cheese

Method

1.Heat oil in a large saucepan, add onion, garlic, celery and carrot; cook, stirring, until onion is soft. Add the tomato puree, tomato paste, kidney beans and stock. Bring to the boil, add the pasta and boil, uncovered, until pasta is tender. Season to taste with salt and pepper.

2.Stir in the parsley and serve sprinkled with cheese.

Can be made two days ahead. The pasta will absorb the liquid as it stands. If preparing ahead, more stock may need to be added on reheating. If using packaged stock, dilute with water to reduce saltiness.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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