I made this soup to go with garlic bread for dinner last night and we loved it so much that I thought I would share with you all. The soup was light and quite filling. And do you want to know where I got the recipe from? The wrap of willow Butter!!Yeah, I have the habit of collecting the recipes from anywhere and everywhere. I always take the grocery booklets from the groceries everytime because they contain many recipes and I thought they were nice. Now my collection has become so big, and I really dont know what to do! My husband sometimes comment that I'm like a mouse bringing all the mess and waste to home......Aaaah....but I am sure there are many ladies out there like me, crazy about collecting recipes, and keep flipping them over again and again and still never get bored of it, isn't it?!!!Ingredients:
1 tbs butter
2 medium carrots thinly sliced (1 cup)
1 medium onion sliced thin (1/2 cup)
2 large cloves garlic,chopped
1/2 large tomato (1/3 cup)
1 tsp tomato puree
400 can Red Kidney Beans drained and washed (1 1/3 cup)
3/4 cup frozen green peas
2 chicken Stock cube (I used Maggi)
1500 mls water
75 gms pasta shapes, I used fusilli (1 cup)
salt and pepper to season (I dint add salt, since stock cube is quite salty)
1. Heat a sauce pan, melt butter and add onions, garlic and carrots. Stir and cook gently for about 5 minutes and add tomato and tomato puree and saute until tomato is soft.
2. Add beans, peas and stock cube and boiled water and cook for 10 minutes.
3. Add the pasta shapes and cook for another 7 minutes or until the pasta is cooked. Season with salt and pepper if necessary.