Serve this warm and filling soup with some fresh crusty bread to create a winter's meal.
Ingredients:
How to make:
Step 1
Place the bacon, carrots, celery and potato in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes.
Step 2
Add the garlic, beef stock, tomatoes and red kidney beans to the pan, cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. (To freeze the soup, see note).
Step 3
Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.
Tips:
To freeze: Set aside for 15 minutes to cool slightly before placing in fridge for 45 minutes to cool completely. Place serving-sized portions or whole quantity in shallow airtight containers. (If thawing in microwave, they should also be heatproof and microwave-safe.) Label.
To thaw: Place in the fridge for 10 hours (single portion) or 24 hours (whole quantity) or until thawed.
To reheat: Place whole thawed quantity in a large saucepan, cover and bring to the boil over high heat. Continue from step 3. For serving-sized portions, add 1 1/2 tbs of pasta for each serve.
Microwave reheating: 1 frozen portion - cover and heat on Medium/ 500watts/50%, stirring every 3 minutes, for 9 minutes or until thawed. Stir in pasta and heat on High/800watts/100%, stirring every 2 minutes, for a further 4-6 minutes or until hot and pasta is al dente. For whole frozen quantity - as for 1 portion (above) but thawing time is 15-20 minutes, then add pasta, and reheating time is 8-10 minutes.
