Minestrone pasta pot recipe

2 tbsp olive oil
1 small onion
finely chopped
2 tbsp tomato purée
300g frozen mixed vegetables
(including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)
700ml hot vegetable stock
175g small pasta
shapes, such as conchigliette
220g can baked beans
grated cheddar
to serve

Method

step 1
Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.
step 2
Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.
step 3
Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.