MINESTRONE PASTA POT

Minestrone pasta pot image

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

Provided by Liz Franklin

Categories Lunch, Main course, Snack, Supper, Vegetable

Time 35m

Number Of Ingredients 8

Previous Next

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

Steps:

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.
Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.

Nutrition Facts : Calories 294 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 1.58 milligram of sodium