- 0:10 Prep
- 0:24 Cook
- 4 Servings
- Capable cooks
Keep this meal on hand for all those after school kids’ activites – and without creating more work in the kitchen!
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 400g can diced tomatoes
- 2 teaspoons Massel chicken style stock powder
- 1/4 cup dried macaroni pasta
- 750g can four bean mix, drained, rinsed
- 420g can mixed vegetables, drained
- Basil pesto, to serve
- Crusty bread, to serve
Method
- Step 1Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook for 3 to 4 minutes or until softened. Add tomato paste, tomato, stock powder and 41/2 cups cold water. Cover. Bring to the boil. Add pasta. Cook, uncovered, for 10 minutes or until pasta is just tender.
- Step 2Add beans and vegetables. Cook for 4 to 5 minutes or until heated through. Season with pepper. Ladle into bowls. Dollop with pesto. Serve with bread.
- Vegetarian
Nutrition
1768 kj
Energy
8.7g
Fat Total
1.2g
Saturated Fat
15.2g
Fibre
17.6g
Protein
1060mg
Sodium
61.7g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Penny Clay
- Publication: Super Food Ideas
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