A healthy and warming snack or meal for the cooler months.


  • 1 tablespoon olive oil

  • 1 onion, finely chopped

  • 2 carrots, diced

  • 2 sticks celery, diced

  • 3 cloves garlic, finely chopped

  • 1 bay leaf

  • 1 cup tomato passata (tomato purée)

  • 1L salt-reduced chicken stock

  • ½ cup wholemeal small pasta shapes

  • 2 zucchini, diced

  • 100g green beans, 2cm lengths

  • 1 x 420g can kidney beans, rinsed and drained

  • Finely grated parmesan, to serve

  • ¼ cup chopped flat leaf parsley, to serve


  • 1.

    Heat oil in a large saucepan and add onions. Cook over medium-high heat for 5 minutes until golden brown. Add carrot and celery and cook for 5 minutes or until starting to soften.

  • 2.

    Add garlic, bay leaf, passata, stock and pasta and bring to the boil. Cover and cook for 15 minutes over low heat, stirring occasionally until pasta is almost cooked.

  • 3.

    Add zucchini, green beans and kidney beans and cook, covered, for 5-10 minutes until green beans are just tender.

  • 4.

    Serve with a little grated parmesan, freshly chopped parsley and black pepper.

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