Vegetables
Potatoes (Cubes Cutting) 1 Cup 
Carrots (Cubes Cutting) 1 ½ Cup
Capsicums (Cubes Cutting) 1 Cup
Onions (Cubes Cutting) 2/3 Cup
Chic Peas (Cubes Cutting) 1 7/8 Cups
Beans (Cubes Cutting) 1 Cup 
Pasta (Boiled) (Cubes Cutting) ½ Cup 
Beef / Chicken Mince (Cubes Cutting) As Required
Seasoning
Concasse Sauce ½ Cup
Tomato Ketchup Add To Color Purpose
Black Pepper ½ Tsp.
White Pepper ½ Tsp.
Chicken Powder ½ Tsp. 
Oregano 1 Tsp.
Basil / Thyme 1 Tbsp.
Salt to Taste

Instructions:

First prepare a chicken stock. In a large wok bring a chicken stock and cook it on a high flame. In a large nonstick pot, add the olive oil and onion for sauté purpose. Add potatoes, carrots, capsicums, onions, chic peas and beans. Cook for about 15 minutes over medium low heat, stirring the vegetables until slightly soft. Add the rest of the ingredients and only adding 4 cups of broth (if using tiny pasta, add the pasta during the last 10 or 15 minutes of cooking). Cover and cook at a gentle simmer for about 45 minutes. Taste and check for seasoning, adding more salt if desired. Check seasoning again. If too thick, add more chicken broth. This soup is even better if you can make it in the morning, let it cool and refrigerate and then rewarm just before serving. Grate Parmigiano cheese on top to serve if you like.

Cook Time: 30 To 40 Minutes