30 ml oil
2 stick celery
2 litre chicken stock
3 ml garlic pepper
100 g fusilli noodles
410 g red kidney beans
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.
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