45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 475g
Price Per Serving: 2.03$
402kcal
Nutrition
Calories: 402kcal
Protein: 21.1%
Fat: 36.65%
Carbs: 42.25%
Ingredients
- 125 grbaconsmoked sliced finely thin
- 1 cankidney beanswashed drained (400gr / 14 oz.)
- 1 cancanned tomatoeschopped (400gr / 14 oz.)
- 3 carrotspeeled chopped finely
- 3 stalkscelerychopped finely
- 1 tbspthyme sprigsfresh
- 3 large clovesgarlicchopped finely
- 100 gr.5 oz. macaroni
- 100 gr.5 oz. macaroni
- 1 tbspolive oil
- 1 largeonionchopped finely
- 8 servingsparmesanfinely grated
- 8 servingssalt and pepperblack to taste
- 0.3 savoy cabbageshredded
- 2 tbsptomato purée
- 2 largetomatoeschopped
- 1.2 litervegetable stock
Equipment
Directions
- Heat the oil in a very large pan that has a close fitting lid. Then add the celery, bacon, onion, carrot and garlic. Fry this off for about 5 to 7 minutes until it has softened a little. No colour is needed on the vegetables, so make sure the heat isnt too high that they become brown, but high enough the vegetables sweat and soften.
- Add the tomato pure and the thyme leaves, stir through and cook for about 30 seconds.
- Add the stock, the tin of tomatoes, fresh tomatoes, and a little salt and pepper. Stir everything through, set the heat so that your soup is on a gentle simmer, cover and cook for about 25 minutes or until the vegetables are cooked al dente.
- Add the pasta and cook until the pasta is ready. Follow the timing instructions on the packet, but this is normally about 7 minutes.
- Add the cabbage and the beans and cook until the cabbage has wilted. This will take about 5 minutes.Check for seasoning and add some salt and pepper if needed before serving.
- Sprinkle a little parmesan over each bowl of soup.
Nutrition Facts
Properties
Nutrition Score
24.795217391304%
Flavonoids
Taste
Nutrients percent of daily need