• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. Heat oil in a saucepan and saute onion and garlic until well sweated. Add potato, carrot, courgette and celery, and toss well.
  2. Add tomatoes, kidney beans, tomato puree and stock. Bring to a boil then simmer for 20 to 30 minutes, covered.
  3. Add conchiglie, oregano and salt and pepper to taste. Stir in parsley. Dish out and serve hot in individual bowls.

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