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- 1 1/2 pint water
- 4 oz pasta twists
- 2 ox butter
- 2 Bacon rashers, chopped
- 1 celery stick, chopped
- 1 carrot, chopped
- 1 garlic clove, crushed
- 1 Onion, chopped
- 1 chicken stock cube
- 1 tin tomatoes
- 1 tin red kidney beans, drained
In a saucepan, heat and melt butter. Fry onions, garlic and Bacon until onions are soft. Add celery and carrots. Stir well. Add tomatoes, kidney beans, pasta twists, water and chicken stock cube. Bring to a boil and then simmer over low heat for 25 minutes. Laddle soup in serving bowls. Sprinkle with Parmesan cheese if desired.