Italian Bean Stew

1. Place the shallots, garlic, celery, carrots and red pepper in a saucepan and stir-fry over a medium heat for 2-3 minutes.

2. Add the dried herbs, chopped basil, tomatoes, tomato purée, pasta and stock and bring to the boil.

3. Reduce the heat to low, cover and allow to cook gently for 15-20 minutes or until the vegetables are tender and the pasta is cooked.

4. Stir in the beans and cook for 2-3 minutes or until piping hot.

5. Season well, remove from the heat and garnish with basil leaves just before serving.

Serves: 4

Prep time: 30 minutes
Cook time: 20-25 minutes
Syns per serving:
181

4 shallots, peeled and finely chopped

2 garlic cloves, peeled and crushed
2 celery sticks, cut into 1 cm dice
1 large carrot, peeled and cut into 1cm pieces
1 red pepper, deseeded and cut into 1 cm pieces
1 tsp dried mixed herbs
8 tbsp finely chopped fresh basil
400 g can chopped tomatoes
2 level tbsp sun-dried tomato purée
100 g dried short-shaped pasta
200 ml vegetable stock
400 g can borlotti beans, drained
Salt and freshly ground black pepper
Basil leaves, to garnish