Serve this hearty soup with crusty bread and a green salad for a delicious balanced meal.
SERVES 8
15-ounce can cannellini beans, rinsed and drained
oil
2 medium onions, chopped
2 cloves garlic, crushed
1 small ham bone
10 cups water
5 beef bouillon cubes
3 carrots, diced
2 sticks celery, sliced
2 small zucchini, chopped
4 tomatoes (approx. 1 lb.) diced
1/3 cup (2 oz.) small macaroni pasta
2 tablespoons fresh parsley, chopped
freshly ground black pepper
grated Parmesan cheese, to serve (optional)
1. Heat a little oil in a large, heavy-based saucepan. Add the onions and garlic and cook for about 5 minutes or until soft. Add the ham bone, water, bouillon cubes, and drained beans. Bring to a boil.
2. Add the carrots, celery, zucchini, and tomatoes to the stock. Reduce heat and simmer, covered, for 1 hour.
3. Remove the lid, take out the ham bone, and add the macaroni and stir. Continue to simmer for 10 - 15 minutes or until the macaroni is tender.
4. Stir in the parsley and add pepper to taste. Serve with Parmesan cheese.
Nutritional Facts (per serving):
G.I. Rating is LOW
Calories: 120
Carbs: 18 g
Fat: 2 g
Fiber: 7 g