1 Tbs olive oil
2 cloves garlic, finely chopped
1 medium onion, finely chopped
1 large carrot, finely chopped
2 sticks of celery, sliced
1 tsp mixed herbs
200g tinned tomatoes
2L vege stock
400g can red kidney beans, drained
1 zucchini, chopped
250g dried macaroni
Crusty bread, sliced
Heat oil in saucepan over medium heat, add the garlic, onion, carrot, celery and mixed herbs. Stir for a few minutes until the onion is soft. Add the tinned tomatoes and stock and bring to the boil. Reduce the heat and simmer for about 20mins. Add in the pasta, kidney beans and zucchini. Simmer for 15 mins, until the pasta is cooked. Serve with crusty bread. Cool leftovers quickly in sink of cold water to stop pasta cooking more.
Serves approx 6, can be doubled or more.
Adapted from bettycrocker.com
