by TheAussieChef in Uncategorized Ingredients 4 bacon rashers, rind removed, roughly chopped 2 carrots, peeled, chopped 2 celery sticks, chopped 1 potato, peeled, chopped 2 garlic cloves, crushed 1L (4 cups) Water 2 Beef Stock Cubes 400g can red kidney beans, rinsed, drained 400g can chopped tomatoes 80g (1 cup) fusilli pasta Salt & freshly ground black pepper 1/3 cup chopped fresh continental parsley Method Place the bacon, carrots, celery, potato and garlic in a large saucepan and stir to combine. Cook over high heat, uncovered, stirring often, for 5 minutes. Crumble the stock cubes in the water and add to the pan with the red kidney beans and tomatoes , cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes or until the vegetables are tender. Increase heat to high. Add pasta and cook, uncovered, stirring occasionally, following packet directions or until pasta is al dente. Season with salt and pepper. Ladle into serving bowls and sprinkle with parsley. Serve immediately.
