members recipes

Ingredients

1/4 Cabbage
1 Large Carrot
3 Sticks Celery
1 Large Zuccini
1 Large Onion
3 Cloves Garlic
1 Cup Green Beens
parsley
2x 425g Tined Crushed Tomatos
2x 425g 3-4 Bean Mix
2 Tablespoons Vegitable Stock Powder
(Approx) 1L Water
1-1 1/2 Cups Macaronni
2-3 Tablespoons Olive Oil

Method
I use a V-Groove slicer with a small blade to chop up all the vegetables. If you haven’t got one of these just chop all the vegetables up small so they cook quicker.

Chop up the cabbage, carrot, celery, zucchini, onion, green beans and place all into a large fry-pan. Crush the garlic and put this in as well as some finely chopped parsley.

Drizzle olive oil over vegetables and turn up the heat. Sauté vegetables until a little wilted, about 5 min. Sprinkle over the stock powder

Cover with water – depending on the size of your frying pan this could be 1.5 – 2 litres.

Pour in the crushed tinned tomatoes. Drain and rinse the 3 bean mix in water and then put these into the pan. Then put in the macaroni pasta.

Stir until all well combined and leave to simmer until all vegetables and pasta are cooked through. It only takes about 30 – 40 min.

This is a good recipe for vegetarians and vegans.

Note – you do not have to restrict yourself to the above vegetables. I have used broccoli, corn, capsicum, cauliflower really any vegetable you fancy. It is a good way of using up all your odd bits and pieces in the bottom of the fridge and is relatively cheap to produce. If you always have some tins of beans and tomatoes in the pantry you can always make this even on a smaller scale.
:p