Ingredients:
1 onion, diced
2 sticks of celery, diced
2 spring onions, sliced
2 cloves of garlic, grated
1 zuchinni, quarted then sliced
1 carrot, quarted then sliced
6 button mushrooms, chopped
1/2 red capsicum, julienned
1/2 green capsicum, julienned
1 700g bottle of tomato passata
250g tin of four bean mix, drained
2 1/2 litres of vegetable stock (you can use chicken if you prefer)
1 tablespoon of olive oil
1 1/2 cups of pasta
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Preparation:
1. Place a large 3 litre saucepan on medium heat. When warm, add olive oil, garlic, onion, celery, spring onion. Cook until onion is semi transparent.
2. Add carrots and cook for a couple of minutes before adding the zuchinni, capsicum and mushrooms. Cook for a further 5 minutes.
3. Add the tomato passata and stock and four bean mix. Cover and simmer for 15 minutes, or until vegetables are nearly cooked.
4. Add pasta and cook until tender.
5. Serve with a crusty bread roll.
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