A lovely chunky soup that freezes well. Perfect for a filling lunch or a light dinner.
Ingredients:
3 tablespoons olive oil
1 clove of garlic, peeled and chopped
1 medium onion, quartered and sliced
50-100g cubed ham or chopped bacon (optional)
1/2 teaspoon chili powder
2 bay leaves (optional)
1/4 teaspoon dried thyme
400g can whole tomatoes in juice
425g can red kidney beans
440g can four bean mix (or any bean mix you can get)
4 cups chicken or vegetable stock
1 cup short pasta (macaroni, etc)
Salt and pepper to taste
Method:
Heat the oil in a large pot.
Add the garlic and onion (plus ham or bacon if using) and cook, without browning, until the onion is soft and clear.
Stir in the chili powder, bay leaves and thyme.
Cook for one minute longer.
Add the canned tomatoes, beans and the stock. Heat until boiling, then add the pasta. Allow to boil gently until the pasta is cooked (usually 10-12 minutes), then add salt and pepper to taste.
