Hearty bean and pasta soup

This hearty soup is based on canned foods, allowing you to store and transport the ingredients easily on your next camping trip.

• 2 teaspoons olive oil
• 1 brown onion, chopped
• 3 rashers shortcut bacon, chopped
• 420g can baked beans in tomato sauce
• 420g can Campbell's Condensed Tomato Soup
• 1/2 cup small dried shell pasta
• 300g can peas and corn, drained, rinsed
• 2 tablespoons chopped fresh flat-leaf parsley leaves

Energy 1456kJ	Fat saturated 2.70g
Fat Total 9.10g	Carbohydrate sugars g
Carbohydrate Total 46.10g	Dietary Fibre 11.00g
Protein 15.30g	Cholesterol 30.00mg
Sodium 1655.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large heavy-based saucepan over medium heat. Add onion. Cook for 5 minutes or until softened. Add the bacon. Cook for 3 to 4 minutes or until browned. Add the baked beans, tomato soup, pasta and 2 cups cold water.

2. Step 2

   Bring to the boil. Reduce heat to low. Simmer for 12 to 15 minutes or until pasta is tender, adding more water if soup becomes too thick. Add peas and corn to pan. Stir in parsley. Cook for a further 2 minutes or until soup is heated through. Season with salt and pepper. Serve.