Prep Time:10 mins
Understanding food allergies and intolerances
Pasta minestrone
Cooking Time:40 mins
Serves:4 Adults
Cost:Low
An ideal dinner-time recipe for vegetarians or as part of a meat-free day.
Ingredients
- 1 tablespoon of olive oil
- 1 medium onion
- 250g / 9 oz. courgettes
- 250g / 9 oz. carrots
- 150g / 5 ½ oz. broccoli
- 1 red pepper
- 1 x 400g / 9 oz. tin of tomatoes
- ½ teaspoon oregano
- 15ml black pepper
- 3 bay leaves
- 800ml / 1 ½ pint of low salt vegetable stock
- 200g / 7oz. spaghetti
- 1 x 400g / 9 oz. tin of mixed beans
Method
- Dice the vegetables
- Heat the oil in a large pot and add the onions. Fry until soft
- Add the courgettes, carrots, broccoli and peppers and stir
- Add the tomatoes, oregano, black pepper, bay leaves and vegetable stock
- Cover and simmer for five minutes
- Break the spaghetti into smaller pieces and add to the pot. Recover and cook for a further 10 minutes
- Add the mixed beans, cover again and leave to simmer for 15 minutes.
What you will need
- Chopping board
- Chopping knife
- Measuring jug(for liquids)
- Saucepan
- Wooden spoon
Serving suggestions
Serve with crusty whole meal bread
"Try adding alternative vegetables depending what is in season."
