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Please note this recipe is classified as GREEN.

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  • 1/2 tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 medium potato, diced
  • 1L salt-reduced vegetable stock
  • 2 x 400g can kidney beans, drained
  • 1 x 400g can diced tomatoes
  • 100g pasta
  • 1 tbsp parmesan


  • Heat oil over a low heat and add onion, carrot and celery and cook for 5 minutes.
  • Add potato and garlic and cook for a further 5 minutes.
  • Add the stock, kidney beans and tomatoes. Bring to the boil then reduce the heat and simmer for 30 minutes.
  • Increase the heat to high. Add the pasta and cook for a further 15 minutes.
  • Serve with a light sprinkle of parmesan cheese.

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