Sunday, 15 July 2012



Serves 4–6


100g/4oz carrot, chopped

100g/4oz celery, chopped

100g/4oz onion, chopped

2 garlic cloves, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh oregano

1⁄2 teaspoon ground pepper

425g/15oz canned cooked red kidney beans, drained

400g/14oz canned chopped tomatoes

150g/5oz cabbage, coarsely chopped

1 courgette, chopped

75g/3oz soup pasta such as orzo or ditalini

Preparation Method:

Pour 900ml/11⁄2pt water into a large heavy saucepan. Add the carrot, celery, onion, garlic, basil, oregano and pepper.

Bring to the boil, then reduce the heat. Cover the pan, and simmer the mixture for 15 minutes.

Add the kidney beans to the pan with the tomatoes, cabbage, courgette and pasta. Return to the boil and reduce the heat. Cover the pan and simmer for 5–10 minutes until the pasta is cooked until al dente. Serve hot.

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