Minestrone pasta pot
- Preparation and cooking time
- Prep: -
- Cook: -
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 small onionfinely chopped
- 2 tbsp tomato purée
- 300g frozen mixed vegetables(including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)
- 700ml hot vegetable stock
- 175g small pastashapes, such as conchigliette
- 220g can baked beans
- grated cheddarto serve
Nutrition: per serving
- kcal294
- fat7glow
- saturates1g
- carbs49g
- sugars2g
- fibre4g
- protein11g
- salt1.58g
Method
step 1
Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.
step 2
Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
step 3
Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.
