Hearty Macaroni Soup
|Vegetable oil||2 Teaspoon|
|Red onion||1 , chopped|
|Fresh red chilies||2 , seeded, finely chopped|
|Red pepper||1 , chopped|
|Carrots||2 , chopped|
|Zucchini||2 , sliced|
|Vegetable stock||1 Liter|
|Tomatoes||440 Gram, mashed|
|Elbow macaroni||250 Gram|
|Red kidney beans||440 Gram, rinsed|
|Finely chopped thyme||1 Tablespoon|
|Firm tofu||200 Gram, chopped|
|Freshly ground black pepper||To Taste|
Heat oil in a large saucepan over a medium heat.
Add onion and chillies and cook, stirring, for 3 minutes or until onion is soft.
Add red pepper, carrots, zucchini (courgettes), stock, tomatoes and macaroni, bring to simmering and simmer for 10 minutes or until macaroni is cooked.
Stir in beans, thyme and tofu, bring to simmering and simmer for 2 minutes or until heated through.
Season to taste with black pepper.