Recipes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion - chopped
• 300g chopped vegetables (try carrot, potato, celery and courgette - but feel free to experiment with others, a good opportunity to use things up!)
• 400g tin of chopped tomatoes
• 2-3 teaspoons OXO Vegetable Reduced Salt Stock Granules made up in 450ml boiling water
• 50g macaroni, broken spaghetti pieces or other small pasta
• 1 tin drained cannellini beans
• A handful of grated Parmesan cheese

Method

1. Heat the oil in a large saucepan.
2. Add the onion and gently cook for 5 minutes to soften.
3. Add 300g chopped vegetables and cook for a few minutes.
4. Add the chopped tomatoes and the OXO Vegetable stock.
5. Bring to the boil and then take the heat down to a gentle simmer.
6. Add the pasta and simmer for 10 minutes, until pasta is just cooked, then add the cannellini beans.
7. Simmer for a further 5 minutes and serve with a little grated Parmesan cheese.

Cook's tip: You can replace OXO Vegetable Reduced Salt Stock Granules with:

• 2 OXO Vegetable Stock Cubes in 450ml water
• 1 tablespoon of OXO Vegetable Concentrated Liquid Stock in 450ml water