1 Carrot (peeled and chopped)
1 Onion (peeled and chopped)
1 Stick of Celery (washed and chopped)
1 Litre Boiling Water with 1 Vegetable Stock Cube 1 x 400g of Chopped Tomatoes or Passata ½ Tablsp Tomato Puree
1 Clove of Garlic (peeled and chopped)
½ Teasp Mixed Herbs
1 Small Tin (200g) of Baked Beans
1. Place the carrot, onion, celery and stock
in a large saucepan and simmer for 15
2. Add the rest of the ingredients except baked beans and continue to cook for another 15-20 minutes or until pasta is cooked.
3. Add baked beans and serve
A 476.5g serving contains:
of an adults reference intake.