Warm up this winter with a spicy bean soup
Prep time:10 mins
Cook time:25 mins
- 2 teaspoons canola oil
- 1 onion, chopped
- 1 stick celery, chopped
- 1 carrot, chopped
- 1 clove garlic, crushed
- 750g can Edgell Red Kidney Beans, drained and rinsed
- 5 cups reduced salt vegetable stock
- ½ cup spiral pasta
- 2 teaspoons finely sliced red chilli
Heat oil in a saucepan and cook onion, celery, carrot and garlic until soft.
Add drained Edgell Red Kidney Beans, stock and pasta. Bring to the boil and simmer for 15 minutes.
Add chilli just before serving.
Try adding ½ cup diced capsicum in STEP 1.