October 22, 2018
Comfort Food, Snacks, Soups/Stews,
Pasta, Penne, Vegetables, Carrot, Italian, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Potluck, Weeknight Meals, Stove Top, No Eggs, Non-Dairy, Vegetarian, Canned Tomatoes, Zucchini more
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"From one of our national supermarkets and their free in store magazine, July 2018."
Heat the oil in a large saucepan over medium heat and add the onion, carrot, celery, zucchini, garlic and bacon and cook, stirring for 5 minutes or until onion softens.
Add the tomato and stir to combine and then add the stock and tomato paste and bring to the boil and then reduce heat to low and cook for 10 minutes or until the soup thickens slightly.
Add the beans and pasta to the tomato mixture in the pan and cook for 8 minutes or until pasta is al dente and then add the spinach and stir to combine and remove from and season, to taste.
Ladle the soup evenly among serving bowls and top with pesto.
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