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  • 1 brown onion

  • 2 carrots

  • 2 sticks celery

  • 2 large potatoes

  • 1/4 pumpkin

  • 3 cloves of garlic

  • 2 bay leaves

  • 2 jars Always Fresh Mediterranean bean salad

  • 2 tins chopped tomatoes

  • 2-3 litres of water

  • 1/2 bunch fresh basil

  • 1/2 bunch continental parsley

  • 1/2 glass of red wine

  • Dash of Worcestershire sauce

  • 100g small pasta shells


  • 1.

    Chop all vegetables to a 1cm cubes (except garlic, which is crushed). Place a splash of extra light olive oil into a large pot, fry vegies & garlic until softened then de-glaze with red wine.

  • 2.

    When the wine has boiled add the bay leaves, Mediterranean bean salad, chopped tomatoes, Worcestershire sauce and water. Bring to a boil and simmer for 1 1/2 hours.

  • 3.

    After 1 1/2 hours bring to a boil again, add the pasta and cook for ten minutes then toss in chopped basil and parsley.


For more information and recipes from this series, click on the following link

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