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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

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.

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Overall rating

A star rating of 4.6 out of 5.21 ratings
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