1 large onion finely chopped
2 carrots finely chopped
2 stalks celery finely chopped
2 tsps olive oil
400 g can chopped tomatoes
4 cups gluten-free/vegetarian chicken-style stock (1 litre)
2 cups water (500 mls)
½ cup gluten-free macaroni pasta (60 g)
2 zucchini cut into 1cm pieces
400 g can cannellini beans drained
- Cook onion, carrots and celery in oil in a large stockpot for 5 minutes, or until soft. Add tomatoes, stock and water. Bring to boil. Simmer for 10 minutes.
- Add pasta. Cook for 10 minutes, or until tender. Add zucchini and beans. Cook for a further 5 minutes. Season with salt and pepper.