Vegetable and macaroni soup

Super-healthy vegetables and legumes bathe in a bowl of tangy low-GI tomato soup in this easy winter warmer.

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To begin in the manner of this recipe, we must first prepare a few ingredients. You can have Vegetable and macaroni soup using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable and macaroni soup:

1. 1 tbsp olive oil
2. 1 medium brown onion, finely chopped
3. 2 garlic cloves, crushed
4. 2 celery sticks, trimmed, cut into 2cm pieces
5. 1 large carrots, cut into 2cm pieces
6. 2 medium zucchini, cut into 2cm pieces
7. 2 cups tomato passata (pasta sauce)
8. 1 tbsp SPLENDA® Granular
9. 1/3 cup dried macaroni
10. 400g can cannellini beans, rinsed, drained
11. 1/2 cup frozen peas
12. 1/3 cup finely shredded open basil leaves

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Instructions to make Vegetable and macaroni soup:

1. Heat oil in a large saucepan higher than exceeding medium-high heat. Cook onion, garlic, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables soften.
2. total passata, SPLENDA® and 4 cups Cool cold frosty water. Bring to the boil. Simmer, covered, for 10 minutes or until vegetables are concerning tender. ensue pasta. Return to the boil and simmer, covered, for 10 minutes or until pasta are vegetables are tender.
3. total beans and peas. Cook for 2 minutes or until beans and peas are outraged through. utility sprinkled in the manner of basil.

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