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Minestrone pasta pot

Minestrone pasta pot

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A star rating of 4.6 out of 5.21 ratingsRate
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  • Preparation and cooking time
    • Prep: -
    • Cook: -
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal294
low infat7g
saturates1g
carbs49g
sugars2g
fibre4g
protein11g
salt1.58g
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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.

Recipe from Good Food magazine, February 2004

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Overall rating

A star rating of 4.6 out of 5.21 ratings
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