kidney bean, pumpkin and risoni soup
serves 6
1 tablespoon olive oil
1 medium onion, finely sliced
2 cloves garlic, crushed
2 bacon rashers, finely sliced .
1/2 small butternut pumpkin, finely diced
2 x 410g cans chicken consomme
1 litre (4 cups) water
2 x 300g cans kidney beans, rinsed, drained
3/4 cup risoni pasta
salt and pepper to taste
1/4 cup finely shredded fresh basil
crusty bread to serve
extra fresh basil leaves to serve
1. Heat oil in a large pan. Add onion, garlic, bacon and pumpkin;
cook, stirring, until onion is soft.
2. Add consomme, water, beans and pasta; bring to the boil. Simmer,
uncovered, for 20 minutes or until pasta is tender. Season with
salt and pepper; stir in basil.
3. Serve soup with crusty bread; garnish with extra fresh basil
leaves.