Please note this recipe is classified as GREEN.
Ingredients
- 1/2 tbsp olive oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 medium potato, diced
- 1L salt-reduced vegetable stock
- 2 x 400g can kidney beans, drained
- 1 x 400g can diced tomatoes
- 100g pasta
- 1 tbsp parmesan
Method
- Heat oil over a low heat and add onion, carrot and celery and cook for 5 minutes.
- Add potato and garlic and cook for a further 5 minutes.
- Add the stock, kidney beans and tomatoes. Bring to the boil then reduce the heat and simmer for 30 minutes.
- Increase the heat to high. Add the pasta and cook for a further 15 minutes.
- Serve with a light sprinkle of parmesan cheese.
