how to make award winning Vegetable and macaroni soup

How is everything going? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetable and macaroni soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetable and macaroni soup is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetable and macaroni soup is something that I’ve loved my entire life.

Table of Contents


  • 1 tablespoon olive oil
  • 1 medium brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 celery sticks, trimmed, cut into 2cm pieces
  • 1 large carrots, cut into 2cm pieces
  • 2 medium zucchini, cut into 2cm pieces
  • 2 cups tomato passata (pasta sauce)
  • 1 tablespoon SPLENDA� Granular
  • 1/3 cup dried macaroni
  • 400g can cannellini beans, rinsed, drained
  • 1/2 cup frozen peas
  • 1/3 cup finely shredded fresh basil leaves


  • Step 1
    Heat oil in a large saucepan over medium-high heat. Cook onion, garlic, celery, carrot and zucchini, stirring, for 5 minutes or until vegetables soften.
  • Step 2
    Add passata, SPLENDA� and 4 cups cold water. Bring to the boil. Simmer, covered, for 10 minutes or until vegetables are almost tender. Add pasta. Return to the boil and simmer, covered, for 10 minutes or until pasta are vegetables are tender.
  • Step 3
    Add beans and peas. Cook for 2 minutes or until beans and peas are heated through. Serve sprinkled with basil.

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