This recipe is great for those cold winter nights or chilli afternoons… It’s also perfect for using up whatever vegetables you might have in the fridge.
- 1 Carrot Chopped
- 1 Onion Finely diced
- 2 Celery stalks Chopped
- 1 Cup Frozen peas
- 1 Cup Green Beans
- 1/2 Cup Macaroni pasta
- 1 Can 4 bean mix Any beans will work
- 2 Tbsp Tomato paste
- 1 Can Crushed tomatoes
- 4 Cups Chicken stock
- 2 Cups Water
- Salt and pepper to taste
- 2 Tbsp Olive oil
- Oregano and thyme to taste
Heat olive oil in a large pot, over medium heat.
Add onion, carrot, celery and tomato paste. Cook until vegetables have softened.
Add can of 4 bean mix, season with oregano, thyme, salt and pepper. Cook for 5 mins.
Pour in water, chicken stock and crushed tomatoes. Bring to the boil. Turn down to simmer for 15 mins.
Add macaroni, green beans and peas. Simmer until pasta is cooked through. Season to taste and enjoy!
This recipe is very forgiving... Add in any vegetables you have left over in your fridge, leafy greens are a great addition.
Serve with some crusty bread and some grated parmesan on top.