1 tablespoon olive oil
1 clove garlic
1 x 400g can of tomatoes, no added salt
1 large parsnip
2 sticks of celery
1 tablespoon tomato paste, no added salt
1 teaspoon dried mixed herbs
1 litre vegetable stock, salt reduced
2 cups of water
½ cup small pasta (uncooked)
1 x 400g can of four bean mix, no added salt
- Chop onion. Crush garlic clove. Dice carrot and parsnip. Slice celery sticks.
- Heat oil in a large saucepan and add onion and garlic. Cook until the onion has softened.
- the boil.
- Reduce heat and simmer for 25 minutes or until the vegetables are tender.
- Add pasta and four bean mix. Cook for a further 5 minutes or until the pasta is al dente.