Minestrone pasta pot

Recipe uploaded by

Liz Franklin

5 ratings

Recipe by Liz Franklin

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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

Latest comments and suggestions

• Ulla

  05 November 2007

  Ulla rated and commented on this recipe

  

  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!

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• wagglett

  16 January 2008

  wagglett rated and commented on this recipe

  

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

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• linnyt

  07 February 2008

  linnyt rated and commented on this recipe

  

  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!

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• 4525sally

  09 February 2008

  4525sally commented on this recipe

  THIS WAS QUICK EASY AND DELICIOUS.

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• 4525sally

  09 February 2008

  4525sally rated this recipe

  

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• chutchinson

  30 April 2008

  chutchinson rated and commented on this recipe

  

  Quick, tasty and very easy to make and adapt

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• lurvlyloz

  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.

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• emily

  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

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 10 15 mins

Cook 20 mins

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

Per serving

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

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