Follow these steps for perfect results
Extra Virgin Olive Oil
Onion
finely chopped
Garlic
finely chopped
Carrot
diced, steamed
Green Peas
steamed
Sweet Corn
steamed
Green Beans
strings removed, cut, steamed
Celery
finely chopped
Green Zucchini
diced
Button Mushrooms
quartered
Yellow Bell Pepper
diced
Canned Beans
Homemade tomato puree
Black pepper powder
freshly crushed
Paprika powder
Macaroni pasta
Vegetable stock
as required
Bay leaf
Sugar
Salt
Mixed Herbs
Dried
Parmesan cheese
grated
Heat olive oil in a saucepan over medium heat.
Sauté chopped onion and garlic until translucent.
Add celery, carrot, and bay leaf; sauté for 1-2 minutes.
Add beans, baby corn, sweet corn, green peas, and cook for 5-6 minutes.
Add vegetable stock to prevent burning if needed.
Add mushrooms, bell pepper, zucchini, and tomato puree.
Add the vegetable stock. Season with salt, pepper, sugar, and paprika.
Simmer and cook for about 12-15 minutes.
Add canned beans (or cooked beans) and macaroni.
Add more stock if needed based on desired consistency.
Simmer until macaroni is cooked al dente.
Adjust salt and spices to taste.
Serve in individual bowls.
Garnish with fresh herbs and grated Parmesan cheese, serve with garlic bread.
Expert advice for the best results
Add a squeeze of lemon juice for brightness.
Use fresh herbs for enhanced flavor.
Everything you need to know before you start
15 mins
Can be made 1-2 days in advance
Garnish with fresh herbs and a drizzle of olive oil.
Serve with garlic bread
Serve with a side salad
Pairs well with Italian flavors
Discover the story behind this recipe
Classic Italian comfort food
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