Vermicelli and Bean Soup
Veg HT Italian 50mins
Hot Vegetarian Pulses Pasta Vegetable Vegetables
400g/14oz tin Red
garlic Clove, chopped
Sticks Celery, chopped
Tomatoes, peeled and chopped
Freshly chopped Parsley
teasp dried Oregano
Vermicelli, broken into
Parmesan to serve
1. Heat the
oil in a large saucepan and gently fry the onion and garlic until soft
and transparent. Add the celery and carrot and fry for
a further 5 minutes.
2. Add the
drains beans, tomatoes, parsley, oregano, salt, pepper and water, cover
and simmer for 20 minutes.
3. Add the
vermicelli and cook for a further 5-10 minutes, until tender.
4. To serve -
pour into a warmed soup tureen and sprinkle with parmesan cheese.
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