- 100g organic fusilli
- 2 vegetable stock cubes dissolved in 1 L of water
- 400g white kidney beans
- 800g diced tomatoes
- 1 clove of garlic, 1 red onion, 2 carrots,1 courgette
- 1 large potato
- 2 tbsp of olive oil
- ½ teaspoon dried oregano
- ½ a bunch of fresh basil , optional
- Gluten free toasts
Instructions:
- Peel and shop the vegetables then add them to a large bowl.
- Scrub and dice the potato. Drain the beans, then set aside.
- Add the garlic, onion, carrots, courgette, oregano and cook slowly until the vegetables have softened, stirring occasionally.
- Add the potato, beans and diced tomatoes, then pour in the vegetable stock.
- Cover with a lid and bring everything slowly to the boil, then simmer for about 30 minutes.
- Add the basil and pasta to the pan, and cook.
- Pick over the basil leaves and stir through. Season to taste with sea salt and black pepper.
- Serve with toasts.
