Ingredients
2 tablespoons olive oil
1 large onion, finely chopped
2 carrots, peeled, cut into 1½ pieces
150g shortcut bacon rashers, chopped
2 x 410g cans rich and thick diced tomatoes with paste
1 litre (4 cups) chicken stock
400g can pinto beans, drained, rinsed
½ cup macaroni
2 zucchini, thinly sliced
1/3 cup chopped fresh basil
Grated parmesan, to serve
GARLIC ROLLS
6 white bread rolls
1/3 cup garlic butter, softened
Method
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Heat oil in a stockpot over a medium heat. Add onion, carrots and bacon. Cook, stirring occasionally, for about 6 to 8 minutes, or until soft.
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Stir in tomatoes, stock, beans and macaroni. Bring to boil. Cover with lid. Gently boil for 10 minutes. Remove lid. Add zucchini. Gently boil, uncovered, for a further 10 minutes, or until vegetables and macaroni are tender.
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Remove pot from heat. Stir in basil. Season with salt and pepper.
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Meanwhile, make garlic rolls. Cut rolls in half crossways. Spread cut-sides with garlic butter. Place, buttered-side up on an oven tray.
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Cook in a moderate oven (180C) for about 10 minutes, or until golden and crisp.
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Serve hot soup with parmesan and garlic rolls.
TIP! For a shortcut, replace garlic rolls, with shop-bought garlic bread. Soup can be made up to two days ahead. Cover and refrigerate. When reheating soup, add a little extra water or stock as it will thicken on standing.
