Cook time: 25 mins
Yield: 4 to 6 serves
Ingredients:
- 2 cloves garlic, minced
- 1 onion, diced
- 2 to 3 slices bacon, roughly chopped
- 2 stalks celery, roughly chopped
- 1 carrot, roughly chopped
- 1 potato, roughly chopped
- 1 can (400 gm) diced Italian tomatoes
- 1 can (400 gm) mixed beans, drained
- 4 cups salt-reduced chicken stock
- 100 gm macaroni
- 50 gm corn kernels, fresh or frozen
- garlic chives, for garnish
- Use a large heavy-based pot, heat oil over medium-high heat. Saute garlic and onion. Add the celery, carrot and potato. Stir to combine and cook for 5 minutes.
- Pour in the diced Italian tomatoes, chicken stock and beans. Reduce heat to medium and cook for 10 minutes. Add the macaroni. Follow the suggested cooking time on the packaging and cook until 3 minutes just before they become al dente. Stir in the corn kernels. Cook for further 3 minutes. Season with salt and pepper. Done. Serve hot.
- I highly recommend to add beans into this soup. Beans are nutritious. I used 4 different beans in a can, including red kidney beans, baby lima beans, chick peas and butter beans.
- You may use any cooked beans you like.
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