Chunky minestrone-style stew

Here's a warming, comforting bowl of food which is fairly quick, healthy and is based mainly on store-cupboard ingredients (well, as long as you have some green veg in the freezer).

You could cook the pasta in together with the stew to save energy and washing-up, but I find that cooking it separately makes it easier to get the pasta and the stew cooked just how you want them.

Any leftovers will be just as tasty when reheated the next day, although be aware that it will probably absorb more of the liquid and become thicker.

Serves 3-4

Ingredients

1 tsp olive or vegetable oil
1 onion, chopped
3 carrots, diced
100g frozen peas
1 tin borlotti or cannelini beans (400g)
1 tin tomatoes (400g)
100g green beans, fresh or frozen
1 tsp dried oregano
1 tsp dried thyme or 2 tsp fresh
1/2 a tsp paprika (optional)

100g short pasta such as fusilli
Grated parmesan, to serve (optional)

 Method

Heat the oil in a large pan and add the onion and carrots.

Cook over a medium heat, stirring regularly, for about eight minutes or until the onion is softened and starting to brown.

Add the tinned tomatoes, then fill the empty tin with water and add that too. Add the dried herbs and paprika, if using. Add the drained beans, cover and simmer for about 15 minutes.

Meanwhile, cook the pasta according to the packet instructions, then drain.

Add the green beans to the stew (top and tail them if using fresh) and simmer for about five minutes more or until the beans are nearly cooked (fresh beans may take a little longer).  Season to taste. Depending whether you want more of a soup or a stew, you can add some extra water if you wish. Stir in the peas and cooked pasta and cook for 2-3 minutes more or until everything is piping hot.