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Hearty Macaroni Soup

chef.tim.lee's picture
Ingredients
  Vegetable oil 2 Teaspoon
  Red onion 1 , chopped
  Red chilies 2 , finely chopped
  Red pepper 1 , chopped
  Carrots 2 , chopped
  Zucchini 2 , sliced
  Vegetable stock 1 Liter
  Canned tomatoes 14 Ounce, undrained
  Elbow macaroni 8 Ounce (250 Gram)
  Canned red kidney beans 14 Ounce, rinsed
  Thyme/1/2 teaspoon dried thyme 1 Tablespoon, finely chopped
  Ground black pepper To Taste
Directions

MAKING
1) Heat oil in a big saucepan over medium flame.
2) Stir in onion and chilies and cook for 3 minutes.
3) Combine red pepper, carrots, zucchini, stock, tomatoes and macaroni and cook in simmering heat for 10 minutes.
4) Add beans and thyme and simmer for 2 minutes.
5) Season with black pepper.

SERVING
6) Serve hot in a soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
Italian
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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