This is a low-calorie, healthy vegetarian dish that can be thick like a stew or thinner like a soup. It contains beans, which provide a low-fat source of protein, pasta for energy-giving carbohydrates, and vegetables for vitamins and minerals, giving you a balanced meal in a dish!
Preparation time: 10 minutes | Cooking time: 30 minutes | Serves: 2
- 1 tbsp olive oil
- 1–2 garlic cloves
- 1 small onion, finely chopped
- 2 handfuls of diced vegetables (e.g. carrots, swede, peas, cabbage)
- 1 small tin of either cannellini beans, borlotti beans, butter beans or chickpeas (drained)
- 2 chopped tomatoes or a small tin of tomatoes
- ½–1½ litres/1–3 pints of vegetable stock (depending on how thick you would like it)
- 1 handful of dried pasta of your choice
- 2 pinches of dried or fresh herbs
- Black pepper and chillies or pepper sauce to taste
In a frying pan heat the olive oil and add the onion, garlic and chillies and cook until softened. Add herbs and cook for 30 seconds.
In a saucepan, boil the diced vegetables in a small amount of water until nearly soft.
Add the contents of the frying pan to the saucepan, and then add the dried pasta and beans.
Gradually add the stock while the pasta cooks. Cook until the pasta goes soft.
Allow to cool slightly then serve for lunch or tea.