Ingredients

2 tsp vegetable oil
1 red onion, chopped
2 fresh red chilies, seeded and finely chopped
2 carrots, chopped
2 zucchini, sliced
4 cups vegetable stock
440 canned tomatoes, un drained and mashed
250g elbow macaroni
440g canned red kidney beans, rinsed
1 tb sp finely chopped fresh thyme or 1/2 tsp dried thyme
freshly ground black pepper

Method

Heat oil in a large saucepan over a medium heat. Add onion and chilies and cook, stirring for 3 minutes or until onion is soft.

Add red pepper, carrots, zucchini, stock, tomatoes and macaroni, bring to
simmering and simmer for 10 minutes or until macaroni is cooked.

Stir in beans and thyme, bring to simmering and simmer for 2 minutes or
until heated through.

Season to taste with black pepper.


Serves: 4-6