Recipe Ingredient
- 1 Bombay onion, chopped
- 1 clove garlic, minced
- 2 tbsp pure virgin olive oil
- 1 stick celery, sliced
- 1 medium carrot, diced
- 1 potato, cubed
- 1 courgette, chopped
- 150g canned red kidney beans, rinsed and drained
- 1 tomato, chopped
- 100g conchiglie (small pasta shells), cooked according to packet instructions
- 3 tbsp tomato puree
- 1 litre stock
- 1/2 tsp dried oregano
- 1 tbsp chopped fresh parsley
- Salt to taste
- A dash of pepper
Instructions
- Heat oil in a saucepan and saute onion and garlic until well sweated. Add potato, carrot, courgette and celery, and toss well.
- Add tomatoes, kidney beans, tomato puree and stock. Bring to a boil then simmer for 20 to 30 minutes, covered.
- Add conchiglie, oregano and salt and pepper to taste. Stir in parsley. Dish out and serve hot in individual bowls.
