250 g carrots, peeled and chopped into cube size
250 g potatoes, peeled and chopped into cube size
200 g celery, washed, chopped into cube size
200 g green beans, cut ends off and chopped into bite size
200 g dried spiral pasta
150 g red cabbage, thinly sliced
150 g can mixed beans
1 – 1 1/2 L Campbell vegetables stock
1 tub small tomato paste
¼ c pasta sauce garlic and herbs
5-8 Tbs olive oil
2 cloves of garlic, finely chopped
½ handful of parsley for garnish
Salt and pepper
Heat a big pot with oil on high to med heat. When hot add garlic, stir till fragrant. Add carrots, celery and potatoes, stir for 5 minutes. Then add the stock and stir in the pasta sauce. Bring to boil and reduce heat to medium about 30 -40 minutes until vegetables are tender.
Add in the pasta, cook for 10 minutes covered and reduce heat. Next add red cabbage and green beans cook until slightly soft. Stir, and check that the pasta are al dente. Season with salt and pepper. Then add in the mixed beans and tomato paste, stir to mix well. Let simmer for about 10 minutes. Garnish with parsley. Season to taste. Can serve with bread on butter.