 Preparation Time |
10mins
|
 Cooking Time |
40mins
|
 Serves |
1
|
|
Free Food
|
FF
|
1 Onion
2 Celery Sticks
2 Carrots
1 Courgette
1 litre Vegetable Stock
2 crushed cloves Garlic
tin Tomatoes
1 tablespoon Tomato Purée
400g Cannellini Beans
8oz Frozen Peas
30g slice Wholemeal Bread
120g Whole wheat pasta
Spray low cal spray oil in a large saucepan over a high heat.
Add 1 onion, 2 celery sticks, 2 carrots, and one large courgette chopped and 2 crushed cloves of garlic.
Reduce the heat and cook stirring for 4 -5 mins or until vegetables have softened.
Add 1 litre of vegetable stock, tin of tomatoes, 2 tbsp tomato puree, bring to the boil then reduce and simmer for 20mins.
Add 120g of broken whole wheat spaghetti with 400g cannellini beans and 8oz frozen peas simmer till pasta is tender. Serve with a 30g slice of Wholemeal bread and tsp low fat butter.
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