1 tbsp olive oil
1 medium onion, chopped
1 medium carrot, quartered
410 g canned chopped tomatoes with herbs
420 g baked beans in tomato sauce
3 cups chicken stock
¼ cup risoni
1 large zucchini, quartered lengthways, sliced
salt and pepper to taste
grated Parmesan cheese and crusty bread to serve
- Combine oil, onion and carrot in a large microwave-safe bowl. Cover. Microwave on High for about 3 minutes, or until onion is soft.
- Add tomatoes, baked beans, stock and risoni to bowl. Stir well. Cover. Microwave on High, stirring halfway through, for about 10 minutes, or until risoni is tender.
- Stir in zucchini. Season with salt and pepper. Cover. Microwave on High for about 5 minutes, or until zucchini is tender.
- Sprinkle parmesan over soup. Serve with crusty bread.