Macaroni soup is a great comfort food, no matter the variation. Here is a quick and easy recipe perfect for a rainy day!
Servings 6
- Amount Per Serving
- Calories 274
- % Daily Value *
- Total Fat 10.3g16%
- Total Carbohydrate 39.5g14%
- Sugars 6g
- Protein 8.1g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Heat oil in a pan.
Fry carrots and onion for 5 minutes until they begin to soften. Add vegetable stock and tomatoes and simmer for 10 minutes.
Add macaroni and boil until pasta is about 3/4 cooked.
Add peas, French beans, chilli, basil, salt and pepper. Bring to a boil.
Once vegetables are tender, dish out soup into small bowls. Sprinkle with parmesan and serve with croutons.
Pound basil leaves, salt, and peppercorns together until basil is mushy and the peppercorns are coarse.
Move mixture to a small bowl. Add olive oil and stir to combine.
Place bread in a bowl. Drizzle with basil oil and toss to cover.
Arrange on a baking tray and bake at 190°C (375°F) for 15 minutes until croutons are golden-brown and crisp.
Ingredients
Directions
Heat oil in a pan.
Fry carrots and onion for 5 minutes until they begin to soften. Add vegetable stock and tomatoes and simmer for 10 minutes.
Add macaroni and boil until pasta is about 3/4 cooked.
Add peas, French beans, chilli, basil, salt and pepper. Bring to a boil.
Once vegetables are tender, dish out soup into small bowls. Sprinkle with parmesan and serve with croutons.
Pound basil leaves, salt, and peppercorns together until basil is mushy and the peppercorns are coarse.
Move mixture to a small bowl. Add olive oil and stir to combine.
Place bread in a bowl. Drizzle with basil oil and toss to cover.
Arrange on a baking tray and bake at 190°C (375°F) for 15 minutes until croutons are golden-brown and crisp.