Ingredients
1 tbsp olive oil
1 onion
diced
2 cloves garlic
crushed
4 bacon
diced
1 zucchini
diced
1 carrot
diced
3 celery
sliced
1/2 cauliflower
chopped
400g tin diced tomatoes
1L salt-reduced beef stock
1 cup dried macaroni pasta
1 handful parsley
chopped
⅓ cup balsamic vinegar
salt and pepper
to taste
Equipment
- 1 soup pot
Instructions
- Heat olive oil in a soup pot and fry bacon, onion and garlic for 3 minutes.
- Add the carrot, celery, zucchini and cauliflower. Fry for 5 minutes until the vegetables start to brown.
- Add the stock, tomatoes and enough water to cover the vegetables. Bring to the boil and simmer for 10 minutes.
- Add the pasta and cook for 10 minutes until pasta is tender.
- Add parsley and balsamic vinegar. Season to taste.
Notes
Tip
The balsamic vinegar adds a great depth to the flavour.
Storage
This soup freezes well. You can double the quantities and freeze it in portions for later.
