Name: Treasure hunt soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 20 gram butter; 1 small brown onion, finely chopped; 1 medium carrot, finely chopped; 2 celery sticks, finely chopped; 1 medium zucchini, finely chopped; 1 bacon rasher, rind removed, finely chopped; 2 420 gram cans salt-reduced condensed tomato soup; 1 litre (4 cups) salt-reduced chicken stock; 1/3 cup macaroni; 1/4 cup finely chopped flat-leaf parsley; 1/2 turkish pide bread, cut into 2cm fingers; cooking oil spray; 1/3 cup bought chunky pesto dip; 1 cup grated pizza cheese

Ingredients

20 gram butter

1 small brown onion, finely chopped

1 medium carrot, finely chopped

2 celery sticks, finely chopped

1 medium zucchini, finely chopped

1 bacon rasher, rind removed, finely chopped

2 420 gram cans salt-reduced condensed tomato soup

1 litre (4 cups) salt-reduced chicken stock

1/3 cup macaroni

1/4 cup finely chopped flat-leaf parsley

1/2 turkish pide bread, cut into 2cm fingers

cooking oil spray

1/3 cup bought chunky pesto dip

1 cup grated pizza cheese

Method

1.In a large saucepan, melt butter over moderate heat. Add onion; cook and stir for 2 minutes or until soft.

2.Add vegetables and bacon; cook and stir 4-5 minutes or until almost tender. Add soup and stock. Bring to the boil. Add pasta. Reduce heat. Simmer, stirring occasionally, 10-12 minutes or until pasta is tender. Remove from heat. Stir in parsley.

3.Meanwhile, preheat an oven-grill to high. Place bread on a baking tray; spray with oil. Grill 1 minute or until lightly toasted. Spread with pesto; sprinkle with cheese. Grill 2-3 minutes or until cheese melts and is golden brown.

4.Ladle soup into bowls. Serve with toast.

Woman's Weekly Food

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Ingredients

Method

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