Minestrone pasta pot

• olive oil↗ tbsp
• onion↗1

  finely chopped

• tomato purée↗ tbsp
• frozen mixed vegetables300g g

  (including peas, sweetcorn, carrots and broccoli, but not the chunky stewpacks)

• hot vegetable stock↗700ml ml
• pasta↗175g g

  shapes, such as conchigliette

• can baked beans220g g
• grated cheddar

  to serve

Step-by-step instructions

1. 1

   Heat the olive oil in a saucepan over a medium heat and gently fry the onion for a few minutes until it starts to soften. Stir in the tomato purée, then tip in the frozen vegetables and pour in the stock.

2. 2

   Bring to the boil, add the pasta and stir. Cover and simmer for 12-14 minutes or until the pasta is cooked.

3. 3

   Stir in the beans and heat through, then taste for seasoning. Serve hot, with a bowl of grated cheddar for sprinkling over the top.