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Preparation time: 50 minutes
Serves: 6
Cost: per serve: $4.49

Ingredients

•3 slices soy & linseed bread, cut into 2cm pieces cooking oil spray
•1 brown onion, finely chopped
•2 carrots, finely chopped
•2 sticks celery, finely chopped
•2 garlic cloves, crushed
•½ cup macaroni pasta
•5 cups reduced-salt vegetable stock
•2 dried bay leaves
•2 x 425g cans reduced-salt diced tomatoes
•400g can kidney beans, rinsed and drained
•50g green beans, trimmed, cut into 3cm lengths
•½ cup chopped flat-leaf parsley
•parmesan, to serve (optional)

Putting it together

1.     Preheat oven to 200°C (180°C fan-forced). Place bread onto a baking tray.
        Spray evenly with oil. Bake for 3–4 minutes, turning after 2 minutes, until toasted. Remove from oven.

2.    Combine onion, carrot and celery in a bowl. Spray with oil. Heat a saucepan over medium heat. Add vegetables
       and cook, stirring, for 2 minutes. Stir in garlic.

3.    Add pasta, stock and bay leaves and bring to the boil. Cook, stirring occasionally, for 10 minutes.

4.    Stir in tomato, and kidney and green beans. Cook, stirring, for 1–2 minutes or until pasta is tender and soup
       is shot.  Remove from heat. Taste and season with freshly ground black pepper.

Serving

Ladle into bowls. Top with croutons, parsley and parmesan cheese (if using) to serve.

Nutritional Info (approximate per serve)

Recipe contributed by

Healthy Food Guide
www.healthyfoodguide.com.au