Italian Mushroom Soup
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Ingredients (use vegan versions):
- 1 vegetable stock cube
- 1 pint of boiling water
- 1 onion
- 1 flat of mushrooms
- fusilli
- 1 carton of pasata
- 1 tin of red kidney beans
- salt and pepper
Directions:
Dissolve stock cube in water. Set aside.
Heat oil in large
pan. Add onions and mushrooms, fry for 2 minutes.
Pour in the
the stock slowly. Add fusilli, pasata, kidney beans, salt &
pepper. Simmer for 15 minutes.
Serves: 4
Preparation time: 25 minutes
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