Chunky vegetable and pasta soup
Ingredients
- 1 tablespoon vegetable oil
- 2 medium (300g) brown onions, chopped
- 2 cloves garlic, crushed
- 4 celery sticks, chopped
- 2 medium (240g) carrots, chopped
- 410 gram can tomato puree
- 1/3 cup (80 millilitres) tomato paste
- 420 gram can red kidney beans, rinsed, drained
- 3 litre (12 cups) chicken or vegetable stock
- 500 gram penne pasta
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup (20 grams) grated parmesan cheese
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