8 Bakers Delight Cape Seed rolls
1 tbsp olive oil
2 cloves garlic, minced
1/2 brown onion, diced
1 carrot, diced
1 zucchini, cut in half, sliced
1 cup green beans, cut into 5cm pieces
1/2 red capsicum, diced
500ml vegetable stock
400g can crushed tomatoes
1 1/2 cups water
2 tbsp chopped fresh parsley
1 tsp granulated sugar
Salt and freshly ground black pepper, to taste
3/4 cup dry macaroni
400g can cannellini beans, drained, rinsed
200g can chick peas, drained, rinsed
Preheat the oven to 180C or 160C fan-forced.
In a large pot, heat olive oil over medium-high heat. Add diced onion, garlic, carrots and celery and sauté about 5 minutes, until softened. Add in zucchini, green beans, capsicum and cook for 2 minutes.
Add in vegetable stock, crushed tomatoes, water, parsley, sugar, season with salt and pepper to taste and bring mixture to a boil, then reduce heat to medium and allow soup to gently boil, uncovered for about 20 minutes.
Add in macaroni then cover and cook 20 minutes longer.
Add cannellini beans, chick peas, and cook, uncovered, for about 5 minutes.
Meanwhile, carefully cut the rolls in half horizontally. Scoop out the inside of the rolls with your hands, set aside to make breadcrumbs for another recipe. Place rolls on a baking tray and place in oven for 10 minutes to warm up.
Spoon the soup into each roll and top with the top of the rolls to form a lid, and serve immediately.