1 tablespoon olive oil
1 large onion, chopped
200g shortcut bacon rashers, chopped
500g pouch minestrone soup
500g jar tomato pasta sauce
300g curly fettucine
2 zucchini, trimmed, thinly sliced
125g green beans, trimmed, chopped
Cracked black pepper and grated parmesan, to serve
Heat oil in a stockpot over a medium to high heat. Add onion and bacon. Cook, stirring occasionally, for about 5 minutes, or until bacon is light golden and onion is soft.
Add soup, pasta sauce and 1 litre (4 cups) water. Stir to combine. Bring to boil. Add pasta. Stir to fully immerse pasta in liquid. Cover with lid. Gently boil, stirring every 3 minutes, for 10 minutes. Un-cover.
Stir in zucchini and beans. Cover with lid. Gently boil for a further 5 minutes, or until pasta and vegetables are tender. Remove. Stand, covered for 5 minutes.
Season pasta with pepper. Serve with parmesan.
TIP! You can replace curly fettucine with regular fettucine, tagliatelle or linguine. We used a napoletana sauce for this recipe, however any flavoured pasta sauce can be used.