- 200g French beans, cut into half
- 1 red onion, peeled and thinly sliced
- 2 carrots, thinly sliecd
- 100 g tomatoes
- 3 tbsp. olive oil
- 2 garlic clove, crushed
- 1 tsp. dried oregano
- 2 tbsp. tomato puree
- 1 1\2 liters chicken stock
- 1 green chili
- 50g pasta shapes
- 2 tbsp. coriander leaves, chopped
- 2 tbsp. parsley, chopped
- salt and pepper
- coriander to garnish
Method:
1. Immerse the tomatoes in boiling water for 15-20 seconds, cool slightly, then peel away the skins and roughly chop them.
2. Heat the oil in a saucepan. Add the onion, carrot, garlic and oregano and sauté for 2-3 minutes.
3. Add the tomato puree, French bean, tomatoes and chicken stock. Bring to the boil, cover and simmer gently for about 35 minutes or until the vegetables are just tender.
4. Meanwhile, halve, deseed and finely chop the chili. Stir the chili into the soup with the pasta, coriander and parsley.
5. Simmer for 10-15 minutes or until the pasta is cooked. Check the seasoning and garnish with coriander to serve.
Serves: 6