If your catering clients request this dish, it should be served to no more than 10 guests as you start to loose some of the flavours when catering for larger numbers.
- 3oz (75g) wholewheat pasta shells
- 3oz (75g) well cooked haricot beans (freshly prepared, leftovers or tinned)
- 1 large carrot
- 1 large leek
- 1 large onion
- 1 large potato
- tablespoonful vegetable oil 275 ml water
- tea spoons full mixed herbs 2 tea spoons full of tomato puree Seasoning to taste
Method
1. Peel and slice the carrot and onion; chop the leek into V2 in. sections; peel and cube the potato.
2. Heat the vegetable oil in a pan and gently saute the prepared vegetables for a few minutes.
3. Add the water, herbs and tomato puree; bring to boil, then cover and simmer the vegetables for no more than 10 minutes.
4. Add the beans and pasta and cook for 10 minutes longer, or until all the ingredients are just tender.
5. Season to taste and serve.
Tags: Vegetarian
