Macaroni soup is a great comfort food, no matter the variation. Here is a quick and easy recipe perfect for a rainy day!
Nutrition Facts
Amount per serving % Daily Value * Total Fat 10.3 g 14 %Total Carbohydrate 39.5 g 15 %Total Sugars 6 g Protein 8.1 g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Macaroni Soup
1 tbsp olive oil
300 g carrots chopped
100 g onion finely chopped
1 l vegetable stock
400 g chopped tomato
100 g mini macaroni can use any type of pasta if desired
100 g frozen peas
100 g French beans cut into 3 cm pieces
1 red chilli slit lengthwise optional
handful of basil leaves
salt and pepper
grated parmesan
Basil Croutons
30 g fresh basil leaves washed and patted dry
¼ tsp salt
¼ tsp black peppercorns
3 tbsp extra virgin olive oil
4 slices firm white sandwich bread cut into cubes or sticks
Macaroni Soup
2 Fry carrots and onion for 5 minutes until they begin to soften. Add vegetable stock and tomatoes and simmer for 10 minutes.
3 Add macaroni and boil until pasta is about 3/4 cooked.
4 Add peas, French beans, chilli, basil, salt and pepper. Bring to a boil.
5 Once vegetables are tender, dish out soup into small bowls. Sprinkle with parmesan and serve with croutons.
Basil Croutons
6 Pound basil leaves, salt, and peppercorns together until basil is mushy and the peppercorns are coarse.
7 Move mixture to a small bowl. Add olive oil and stir to combine.
8 Place bread in a bowl. Drizzle with basil oil and toss to cover.
9 Arrange on a baking tray and bake at 190°C (375°F) for 15 minutes until croutons are golden-brown and crisp.
Ingredients Macaroni Soup
1 tbsp olive oil
300 g carrots chopped
100 g onion finely chopped
1 l vegetable stock
400 g chopped tomato
100 g mini macaroni can use any type of pasta if desired
100 g frozen peas
100 g French beans cut into 3 cm pieces
1 red chilli slit lengthwise optional
handful of basil leaves
salt and pepper
grated parmesan
Basil Croutons
30 g fresh basil leaves washed and patted dry
¼ tsp salt
¼ tsp black peppercorns
3 tbsp extra virgin olive oil
4 slices firm white sandwich bread cut into cubes or sticks
Directions Macaroni Soup
2 Fry carrots and onion for 5 minutes until they begin to soften. Add vegetable stock and tomatoes and simmer for 10 minutes.
3 Add macaroni and boil until pasta is about 3/4 cooked.
4 Add peas, French beans, chilli, basil, salt and pepper. Bring to a boil.
5 Once vegetables are tender, dish out soup into small bowls. Sprinkle with parmesan and serve with croutons.
Basil Croutons
6 Pound basil leaves, salt, and peppercorns together until basil is mushy and the peppercorns are coarse.
7 Move mixture to a small bowl. Add olive oil and stir to combine.
8 Place bread in a bowl. Drizzle with basil oil and toss to cover.
9 Arrange on a baking tray and bake at 190°C (375°F) for 15 minutes until croutons are golden-brown and crisp.
Macaroni Soup with Basil Croutons
