Recipe home
Pasta one pot
Ingredients
1tbsp olive oil
1 medium onion, chopped
2 celery sticks, chopped
2 carrots, diced
1 bay leaf
1 garlic clove, crushed
400g tin tomatoes
1.4 litres (2½ pints) hot vegetable stock
250g pack fresh spinach and ricotta tortelloni
400g tin flageolet beans, drained and rinsed
215g tin butter beans, drained and rinsed
2tbsp freshly chopped basil
1 medium onion, chopped
2 celery sticks, chopped
2 carrots, diced
1 bay leaf
1 garlic clove, crushed
400g tin tomatoes
1.4 litres (2½ pints) hot vegetable stock
250g pack fresh spinach and ricotta tortelloni
400g tin flageolet beans, drained and rinsed
215g tin butter beans, drained and rinsed
2tbsp freshly chopped basil
Packs of ready-made filled pasta turn a simple vegetable soup into a substantial supper.
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Method
1 Heat oil in a large non-stick pan. Cook onion, celery and carrot with the bay leaf for 10min until softened. Add garlic and cook for 1min.
2 Pour in the tomatoes and hot stock, bring to the boil and simmer for 10min. Add the tortelloni and beans and cook for 4min. Garnish with
basil and serve at once.
Comments
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