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 OXO Vegetable Reduced Salt Vegetable Cubes 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 Reduced Salt 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.

Nutritional Information

Typical Values	Per 100g	Per Portion (382g)	GDA (Adult)
energy*	266kJ/63kcal	1096kJ/260kcal	13
protein	2.8g	11.6g
carbohydrate	9g	37.2g
of which sugars	2g	8.2g	9.1
fat	1.7g	7.2g	10.3
of which saturates	0.3g	1.3g	6.5
fibre	2.2g	9.2g
sodium	0.53g	0.22g	9.2
salt equivalent	1.325g	0.55g
* An adult's guideline daily amount (GDA) for calories is 2000 kcal