Related Posts:
Gavin Victor
Ingredients
30 ml oil
1 onion
2 carrots
2 stick celery
2 litre chicken stock
3 ml garlic pepper
100 g fusilli noodles
410 g red kidney beans
Method:
Sauté the onion, carrots and celery in oil until soft.
Add chicken stock andseasoning, cover and simmer for 20 minutes. Add the fusilli and cook for a further 10 minutes or until tender.
Purée half the kidney beans, add to the soup with the remaining whole beans and stir well.
Heat through for 2 minutes.
(Visited 65 times, 1 visits today)
Advertisements
