Step 1
Heat oil in a large saucepan, sauté onion, garlic and bacon for 3-4 minutes or until lightly browned.
Step 2
Add celery, carrots, water, stock powder and Leggo’s Tomato Paste. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally.
Step 3
Stir in macaroni and kidney beans, simmer for a further 15 minutes or until macaroni is cooked, stirring occasionally. Season to taste.
Step 4
Serve garnished with shaved parmesan cheese, basil leaves and crusty bread.
Tip
Cannellini beans or borlotti beans may be used in this recipe instead of red kidney beans.