Name: Minestrone pasta pot
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Italian
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

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.

Liz Franklin

Minestrone pasta pot

Method

step 1

step 2

step 3

August Deals

Easter Offer

Ingredients

Nutrition

Method

step 1

step 2

step 3

Authors

Comments, questions and tips

Rate this recipe

Choose the type of message you'd like to post

Overall rating

goodfood promo

August Deals

Easter Offer

Sign up for Good food offers