Hearty Vegetable Soup

Ingredients (serves 4)

• 1 tablespoon olive oil
• 1 brown onion, chopped
• 2 garlic cloves, crushed
• 4 shortcut rindless bacon rashers, chopped
• 1 medium zucchini, chopped
• 1 medium carrot, peeled, chopped
• 3 celery stalks, trimmed, chopped
• 1/2 (600g) cauliflower, cut into small florets
• 400g can diced tomatoes
• 1 litre salt-reduced beef stock
• 1 cup dried mini penne pasta
• 1/4 cup chopped fresh basil leaves

Method

1. Heat oil in a saucepan over medium-high heat. Add onion, garlic and bacon. Cook, stirring, for 3 to 5 minutes or until bacon is golden. Add zucchini, carrot, celery and cauliflower. Cook, stirring occasionally, for 5 minutes or until vegetables start to brown.
2. Add tomato, stock and 2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until vegetables are just tender. Add pasta. Season with salt and pepper. Simmer, uncovered, for 10 minutes or until pasta is tender. Stir in basil. Serve.

Notes

• 
  Super saver: Use 120g shaved leg ham instead of bacon and save around $1.20 in total.