Serves:

2-4

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Ingredients

  • 55g (1/3 cup) macaroni
  • 1 tbsp olive oil
  • 1 brown onion, halved, finely chopped
  • 1 medium (about 150g) carrot, peeled, finely chopped
  • 1 x 425g can chunky crushed tomatoes
  • 250ml (1 cup) vegetable stock
  • Salt & freshly ground black pepper
  • 1 x 400g can cannellini beans, rinsed, drained
  • 25g green beans, topped, diagonally cut in 3cm lengths
  • 1 tbsp finely grated Perfect Italiano Parmesan
  • 4 crusty white bread rolls

Steps

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions until al dente. Drain.
  2. Meanwhile, heat oil in a saucepan over medium heat. Add onion and carrot and cook, stirring, and stir for 3 minutes or until onion softens. Add tomato and stock, and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 6-7 minutes or until carrot is tender. Taste and season with salt and pepper.
  3. Add pasta, cannellini and green beans. Cook for 3 minutes or until green beans are bright green and tender crisp. Ladle soup among bowls. Sprinkle with parmesan and serve with rolls.