This is a perfect dinner to use up those vegetables in the fridge and staples in the pantry.

Ingredients

• San Remo No 35 Elbows 500 g
• 2 tbsp olive oil
• 1 clove garlic, crushed
• 1 small onion, peeled and diced
• 1 tsp ground paprika
• 1 carrot, peeled and diced
• 2 stalks celery, diced
• 400 g can crushed tomatoes
• 2 cups vegetable stock
• 1 cup water
• 10 green beans, finely sliced
• 200 g can two-bean mix, drained and rinsed
• Salt and pepper to taste
• Grated Parmesan to serve

Method

1. Heat the olive oil in a deep saucepan; add garlic, onion and paprika, sauté gently till soft.
2. Add the carrot and celery; continue to cook for 2 minutes.
3. Pour in the crushed tomatoes, stock, water, beans & pasta, bring to the boil and then reduce heat and simmer for 15 minutes.
4. Season to taste and serve with a generous sprinkle