Serves
4
Prep Time
20 minutes
Cooking Time
20 minutes
Ingredients
- 400g pork mince
- 2 tablespoons Leggo’s Tomato Paste
- Zest of 1 small lemon
- 1 tablespoon olive oil
- 1L chicken stock
- 500g jar Leggo's Napoletana Pasta Sauce
- ⅓ cup risoni pasta
- 1 carrot, diced
- 400g can Edgell Red Kidney Beans, drained
- 1 zucchini, diced
- Crusty bread, for serving
Method
STEP 1Combine mince, Leggo’s Tomato Paste and lemon zest in large bowl. Mix well and shape in to small balls.
STEP 2
Heat oil in a large saucepan over medium high heat. Add meatballs and cook, turning regularly, for 4-5 minutes or until browned.
STEP 3
Pour in chicken stock, Leggo’s Pasta Sauce, risoni, and carrot. Bring to a gentle simmer and cook for 10 minutes. Add Edgell Red Kidney Beans and zucchini and cook for a further 5 minutes.
STEP 4
Season soup to taste and serve with crusty bread.
Tips
For ease, shape meatballs with a small ice cream scoop or heaped teaspoon.