Minestrone pasta pot

Minestrone pasta pot

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

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 15 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian, Low-fat

Method

  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.
  2. Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
  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.

Per serving

294 kcalories, protein 11g, carbohydrate 49g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.58 g

Recipe from Good Food magazine, February 2004.

A recipe for a fantastic day out. Book now & save.

Latest comments and suggestions

  • 05 November 2007

    Ulla rated and commented on this recipe

    4 stars

    This was quick and surprisingly tasty (I added some basil, garlic powder, oregano and a pinch of chilli powder for an extra kick). Went down a treat with hungry boys, and tasted great re-heated, too. A great staple!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 16 January 2008

    wagglett rated and commented on this recipe

    5 stars

    This was quick, delicious and filling. The kids loved it too!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 07 February 2008

    linnyt rated and commented on this recipe

    5 stars

    At last, something that the whole family enjoyed. Used fresh veg, so it took a little longer to cook, and also added some mixed herbs. Next time, I've got to use larger quantities as it went down so well everyone wanted more!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 09 February 2008

    4525sally commented on this recipe

    THIS WAS QUICK EASY AND DELICIOUS.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 09 February 2008

    4525sally rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 30 April 2008

    chutchinson rated and commented on this recipe

    5 stars

    Quick, tasty and very easy to make and adapt

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 10 July 2008

    lurvlyloz commented on this recipe

    I made this last week and there was LOADS. it was very nice & made pack up fro the next day! MMMMMMM. I added worchester sauce for a slight kick.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • 01 November 2008

    emily commented on this recipe

    this was great and so simple desipte forgetting to add the baked beans. I used a mixture of fozen and fresh vegetables (peas sweetcorn fine beans and carrots) and cooked for a little longer. It was very easy

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Preparation time

Prep 10 15 mins

Cook time

Cook 20 mins

Vegetarian

Vegetarian, Low-fat

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
Send to a friend Print this recipe Add to your binder

Per serving

294 kcalories, protein 11g, carbohydrate 49g, fat 7 g, saturated fat 1g, fibre 4g, salt 1.58 g

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.

Subscribe to Good Food

Good Food Magazine

Subscribe to Good Food and enjoy inspired recipes delivered to your door every month. Order today and receive your first 3 issues for just £3. Order today!

Shows

BBC Good Food shows

Looking forward to this year's Good Food shows? Find out everything you need know, from dates to ticket prices here.

Foodie TV

Food on TV

TV listings on
Radio Times

Saturday Kitchen, BBC1, Saturdays at 10am.

The Food Programme, Radio 4, Sundays at 12.30pm.

Shopping

Shopping

Buy one Le Creuset casserole and get one free! Only £105 with free p&p.

For more great buys visit Lifestyles direct.