Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium onion (diced finely)
  • 1 small leek (sliced)
  • 1 large carrot (peeled and diced)
  • 1 large baking potato (peeled and diced)
  • 2 cloves garlic (crushed or grated)
  • 400 g tin chopped tomatoes
  • 200 ml water ((half the empty tomato can))
  • 1 vegetable stock cube
  • Salt and pepper to taste
  • 400 g tin mixed beans (drained)
  • 100 g macaroni or other small pasta shape
  • Small handful basil leaves (torn)
  • Grated Grana Padano or Parmesan for sprinkling ((or vegetarian / vegan equivalent))

Instruction

  • Place the olive oil, onion and leek in a large deep saucepan and fry over a gently over a low heat for 5 minutes, stirring occasionally.
  • Add the carrot, potato and garlic and cook for 1 more minute.
  • Add the chopped tomatoes and 200ml water to the pan, then crumble in the stock cube and add a little salt and pepper. Bring to the boil, then cook over a low heat for 20 minutes.
  • Add the drained tin of mixed beans and cook for 10 more minutes, until the potato is cooked and the sauce has thickened.
  • Meanwhile cook the macaroni according to pack instructions. When the macaroni is cooked, drain and add to the bean stew.
  • Tear up your basil and add to the stew. Serve the stew with the cheese sprinkled over the top, or put the cheese in a bowl on the table for everyone to help themselves.