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
Leggo's Tomato Paste 500g
Leggo's Napoletana Pasta Sauce 500g
Red Kidney Beans
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.
Leggo's Tomato Paste 500g
Leggo's Napoletana Pasta Sauce 500g
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