ingredients
1 tablespoon olive oil
1 large brown onion, diced
3 middle bacon rashers, trimmed, diced
1 garlic clove, crushed
140g can tomato paste
1 litre chicken stock
3 celery stalks, trimmed, diced
1 carrot, diced
420g can corn kernels, drained
½ teaspoon dried oregano leaves
¾ cup dried macaroni
400g can butter beans, drained, rinsed
2 tablespoons chopped fresh parsley leaves with creamy mashed potato with lashings of butter.
method
- Heat oil in a large saucepan over medium-high heat. Add onion and bacon. Cook, stirring for 5 minutes or until onion has softened. Add garlic. Cook for 1 minute or until fragrant. Stir in tomato paste.
- Add stock, celery, carrot, corn, and oregano. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes.
- Add macaroni, beans, and 1½ cups cold water. Season with salt and pepper. Simmer for 10 to 15 minutes or until macaroni is tender. Stir in parsley. Serve.
nutrition
(per serve) 1238kJ; 6.5g fat; 1.7g sat fat; 24.8g protein; 27.5g carbs; 13.9g fibre; 36mg chol; 508mg sodium.
Credit: Best Recipes