Minestrone pasta pot

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• Cassy

  12 January 2012

  Cassy commented on this recipe

  Children loved it, my husband and I finished it off! Very easy and tasty..

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• rachael

  17 February 2012

  rachael rated and commented on this recipe

  

  Made this for tea tonight, for me and my partner and our 2 sons, aged 3 yrs and 14months. Was really easy and simple to make, and was enjoyed by all, tasty and filling!!!!!

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• Beclam

  04 February 2013

  Beclam rated and commented on this recipe

  

  Great quick midweek supper. Empty plates!

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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

Preparation and cooking times

Prep 10 - 15 mins

Cook 15 - 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, sugar 2g, salt 1.58 g

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