4 rashers middle bacon, rind removed, chopped (optional)
1 medium brown onion, finely chopped
1 celery stalk, trimmed, finely chopped
1 large carrot, peeled, chopped
2 garlic cloves, crushed
4 cups salt-reduced vegetable stock
2 tablespoons tomato paste
3 large ripe tomatoes, chopped
3/4 cup macaroni
400g can kidney beans, drained, rinsed
2 small zucchini, chopped
1/2 cup chopped green beans
1/2 cup roughly chopped fresh basil leaves
- Heat oil in a large saucepan over high heat. Add bacon, onion, celery, carrot and garlic. Cook, stirring, for 3 to 4 minutes or until onion has softened and bacon is golden
- Add stock, tomato paste, tomato and 1 cup cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 30 minutes or until vegetables are tender.
- Add pasta, beans, zucchini and beans. Simmer for 15 minutes or until pasta is tender. Stir in basil.
- Serve with crusty wholegrain bread. Enjoy.