It’s soup season and this is one of my favourites – it’s chunky and hearty yet broth-like too.
1/2 cup mixed dry beans, soaked overnight and drained (or see tips for using tinned beans )
8 -10 cups water (or fresh or frozen saved vege water is ideal)
2 tbsps oil or butter
1 large onion, diced
4 carrots, chopped into rounds
1 parsnip, peeled and cubed
1 broccoli stalk, chopped
2 sticks of celery, chopped
1 cup chopped silverbeet or spinach
1 leek, halved and sliced
½ cup kumara or pumpkin pieces
420g tinned tomatoes
Handful of macaroni elbows
Salt and pepper to taste
- Soak dried beans overnight.
- Roughly chop all the vegetables
- In your largest pot heat oil and sauté all the chopped vegetables for 5 minutes, stirring to mix them up.
- Add water and tomatoes and soaked beans. Gently bring to the boil and simmer until the beans are cooked through – about 1 – 1.5 hours. Making sure the beans are tender.
- Add handful of macaroni and continue cooking until the pasta is cooked.
- Serve with chopped parsley on top and crusty bread rolls and enjoy.
- You can substitute dried beans with tinned cannellini, borlotti or kidney beans – just drain them well and add them with the pasta (step 5).
- You may use any vegetables such as potatoes, swedes, turnips or fresh beans.