Name: Minestrone pasta pot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp olive oil; 1 small onion finely 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 pasta shapes, such as conchigliette; 220g can baked beans; grated cheddar to serve

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Minestrone pasta pot

Minestrone pasta pot

Liz Franklin

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Serves 4

Easy

Prep: 10 mins - 15 mins

Cook: 15 mins - 20 mins

A star rating of 4.5 out of 5.22 ratingsRate

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A vegetarian favourite for under 5's, minestrone pasta pot

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp olive oil
1 small onion

finely 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 pasta

shapes, such as conchigliette
220g can baked beans
grated cheddar

to serve

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Nutrition: per serving

kcal294
fat7g

low
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.

Recipe from Good Food magazine, February 2004

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A star rating of 4.5 out of 5.22 ratings

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