•Time: 45 minutes
•½ tbsp vegetable oil
•1 medium onion, sliced
•2 small carrots, sliced
•3 celery sticks, sliced
•1 tin of chopped tomatoes
•80g green beans
•1½ tbsp tomato purée
•1 leek, sliced
•80g frozen peas
•50g dried pasta
•1 litre of boiling water
•pepper to taste
•1½ tsp dried herbs
1. Heat the oil in a large pan, add the onions, carrots, leeks and celery, and fry until sizzling. Lower the heat, cover and cook gently for five minutes, stirring if needed.
2. Add the tin of tomatoes, water, tomato purée, beans and frozen peas. Raise the heat to maximum. Bring to the boil and add the pasta, herbs and pepper.
3. Lower the heat and simmer for 15 minutes or until the pasta is cooked, stirring frequently to make sure the pasta doesn’t stick.
•Raw meat often has surface bacteria. If cooking raw meat keep it away from all ready to eat foods (bread, fruit etc.) and thoroughly wash your hands, surfaces, utensils and chopping boards before and after preparing food and handling raw meat.
•Wash or peel raw vegetables before use, as this will help clean them and remove any harmful bacteria that might be on the outside
•Leftovers can be kept in the fridge (for up to two days) or frozen. If freezing food, freeze it immediately. Do not refreeze defrosted food.
•When reheating, always make sure that the dish is steaming hot all the way through before serving.
•Never reheat food more than once.
Recipe courtesy of NHS Choices: http://www.nhs.uk