Preparation time 10 minutes
Cooking time 40 minutes
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, diced
2 sticks celery, diced
3 cloves garlic, finely chopped
1 bay leaf
1 cup tomato passata (tomato purée)
1L salt-reduced chicken stock
1⁄2 cup wholemeal small pasta shapes
2 zucchini, diced
100g green beans, 2cm lengths
1 x 420g can kidney beans, rinsed and drained Finely grated parmesan, to serve
1⁄4 cup chopped flat leaf parsley, to serve
1 Heat oil in a large saucepan and add onions. Cook over medium-high heat for 5 minutes until golden brown. Add carrot and celery and cook for 5 minutes or until starting to soften.
2 Add garlic, bay leaf, passata, stock and pasta and bring to the boil. Cover and cook for 15 minutes over low heat, stirring occasionally until pasta is almost cooked.
3 Add zucchini, green beans and kidney beans and cook, covered, for 5-10 minutes until green beans are just tender.
4 Serve with a little grated parmesan, freshly chopped parsley and black pepper.
The Carousel thanks the Grains & Legumes Nutrition Council for this recipe.