Minestrone-Style Veggie Pasta (HC)
Ingredients
- 1 onion, diced
- 2 carrots, diced
- 1 celery stalk, chopped
- 1 tsp olive oil
- 1 tbsp tomato puree
- ½ tsp miso paste (or soy sauce; optional)
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp thyme
- 1 tsp smoked paprika
- Black pepper for seasoning
- 1 bay leaf
- 1 tin chopped tomatoes
- 1 vegetable stock cube (low sodium)
- 300ml water (more if needed)
- 80g macaroni
- 1 tin cannellini beans, rinsed and drained
- 150g kale, rinsed, dried, stems removed, leaves thinly sliced
To Serve (per portion):
- 30g cheese, grated
Instructions
Heat a large saucepan over a medium heat. Sauté the onion, carrots and celery in olive oil for 5–6 minutes, until softened.
Stir in the tomato purée, miso, oregano, garlic, thyme, smoked paprika, black pepper and bay leaf. Cook for 1 minute to release the flavours.
Add the chopped tomatoes, vegetable stock cube, 200ml water and macaroni. Stir well and bring to the boil.
Simmer for 10 minutes or until the macaroni is cooked.
Once the macaroni is cooked, add the cannellini beans and kale. Stir well and simmer for a few minutes, stirring occasionally. Add the extra 100ml of water if needed.
Remove the bay leaf, taste and adjust the seasoning if needed.
To serve, ladle the pasta into bowls and top with the grated cheese.
Note - This recipe serves 2. Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze in single portions for up to 3 months.
Tip: This recipe is very flexible. You can use any vegetables, any type of beans, or any pasta you like.