I’ve been struck down with an awful flu at the moment. This hearty soup is a real winner when you’re not feeling well – healthy, filling, and super nutritious. Make a big batch and keep it in the fridge to help nurse you back to good health.
5 slices of lean ham (instead of bacon)
2 carrots chopped
2 celery sticks chopped
1 handful green beans chopped into 1cm pieces
1 potato chopped into little cubes
1 red chilli deseeded and chopped
2 teaspoons crushed garlic
1L beef liquid stock
400g can chopped tomatoes
400g can red kidney beans drained and rinsed
1 cup small shell pasta
1/3 cup chopped parsley
- Chop all the ingredients; I like to leave the skins on for more vitamins and I like a chunkier soup so I keep the pieces quite large
- Place the ham, carrots, celery and potato in a large saucepan with a dash of olive oil and stir to combine. Cook over high heat, stirring, for 5 minutes.
- Spoon in the minced garlic, stock, tomatoes, red and green beans, cover, and bring to the boil. Reduce heat to medium/low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender.
- Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, until pasta is al dente. Season with salt and pepper.
- Spoon into serving bowls and sprinkle with torn continental parsley. Serve immediately with crusty bread. Mmm mm mmm.